.25cupgood quality honeyorange blossom if you can find it
2tablespoonsolive oil
2tablespoonslime juice
1teaspoonlime zest
1.5teaspoongrated, fresh ginger
0.5teaspoonsweet paprika
⅛teaspooncayenne pepper
1poundwild-caught shrimp16 to 20 count, thawed and peeled
1largeorange bell pepperseeded and cut into 1-inch squares
5firm, ripe peachespitted and cut into 6 wedges each
fresh parsleyto garnish
Instructions
Preheat gas or charcoal grill for direct cooking over medium-high heat.
For the Glaze
Mix honey, lime zest and juice, oil, ginger, paprika and cayenne together in a small bowl. If honey is too thick, heat in the microwave on high for 25 to 35 seconds until heated enough to blend easily. Set aside.
For the Kabobs
Thread eight skewers alternating between the peach wedges, shrimp and bell pepper squares.
Brush the kabobs with half of the glaze.
Grill the kabobs for four minutes, turn to the second side and cook for an additional three to four minutes until shrimp are opaque.
Remove from grill, place on a platter and brush with the remaining glaze. Garnish with parsley and serve with rice.
Notes
Shrimp are cooked through at 145 degrees.
I drizzled half of the glaze over the kabobs and then brushed it over the entire surface so there would be no need to “cook” the glaze after the kabobs were cooked. Clean the brush or use a fresh one before brushing on the remaining glaze.
Feel free to use any color bell pepper, I just thought the orange was pretty.
Peach or apricot preserves could be substituted for the honey if you prefer.