This is a sponsored post written by me on behalf of Pompeian Olive Oil.
Did you know that July is National Grilling Month? Well, it is and we have been celebrating it almost daily around here.
I have recently started using Pompeian Grapeseed oil when we grill because grapeseed oil has one of the highest smoke points of all the cooking oils, making it one of the best for prepping your grill or marinades or anything like that. They also have the new OlivExtra Mediterranean Blend which is a healthy combination of canola, extra virgin olive, and grapeseed oils. The unique flavor combo and higher smoke point makes it perfect for everything from grilling to salad dressings. Both of these oils are great substitutions for butter or vegetable oil in just about any recipe!
Pompeian is partnering with Hungry Girl to create easy-to-follow, healthy grilling recipes inspired by the Mediterranean diet and incorporating these new oils. I decided to try the Jalapeno Peach Shrimp Skewers because I just couldn’t resist the name of it. Sweet and spicy is my thing.
This recipe is so good, y’all. SO good. I ended up with 5 skewers and after I was done photographing them, I ate one shrimp (one shrimp! Not even a whole skewer!) and walked away for a few minutes. I came back to 5 empty skewers and a very guilty looking husband! I will definitely be making this again soon and probably doubling the recipe so I make sure I get more than one shrimp this time!
Make sure you check out the other Hungry Girl recipes: Hungry Grilled Romaine Salad and Spicy Mustard Chicken Kebabs. And next time you are at the grocery store, pick up a bottle of the Pompeian Grapeseed oil or OlivExtra Mediterranean Blend!
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Jalapeno Peach Shrimp Skewers
Ingredients
- 12 ounces about 20 raw large shrimp, peeled, tails removed, deveined
- 1 teaspoon brown sugar, not packed
- 2 cups canned peach slices packed in juice, drained and blotted dry
- 2 tablespoons chopped seeded jalapeno pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 tablespoons Pompeian Grapeseed Oil
- 1 teaspoon Pompeian White Wine Vinegar
- ⅛ teaspoon salt
Instructions
- If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
- To make the sauce, place ½ cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).
- Bring grill to medium-high heat.
- Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 - 2 minutes per side, brushing with remaining sauce as they cook.
- Serve with the refrigerated sauce for dipping!
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 159Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 53mgSodium: 337mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 7g
Pompeian Olive Oil, a leader in olive oils and vinegars, is here to help you celebrate July for National Grilling Month! Pompeian products give you a taste of the Mediterranean without leaving your backyard.
By using Pompeian Grapeseed Oil and OlivExtra Mediterranean Blend products you can make grilling healthier and more flavorful in a Mediterranean way. For more information about Pompeian Olive Oil, please visit http://pompeian.com/.
And if you are looking for recipe inspiration, be sure you do not miss the below Hungry Girl recipes!
This is a sponsored post written by me on behalf of Pompeian Olive Oil.
[email protected] says
Grilled peaches!! YUM, they sound like they go perfectly with some little shrimpies
Katrina @ In Katrina's Kitchen says
Holy Mother of Pearl. Feed me.
nicole @ I am a Honey Bee says
this has actually inspired me to make a Thirsty Thursday recipe… ha!
looks awesome