Jalapeno Peach Shrimp Skewers

from Hungry Girl and Pompeian


  • 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
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons Pompeian Grapeseed Oil
  • 1 teaspoon Pompeian White Wine Vinegar
  • 1/8 teaspoon salt


  1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You'll need about four.)
  2. To make the sauce, place 1/2 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).
  3. Bring grill to medium-high heat.
  4. 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.
  5. Serve with the refrigerated sauce for dipping!