Grilled Shrimp with Summer Salsa and Herb Drizzle

yield : 4 servings

prep : 30 minutes

I can’t eat shrimp, but if I could it would be like this! Summer salsa is one of my favorite protein toppers. Choose a fruit that’s in season and perfectly ripe - peach, apricot, cherries, melon- the options abound! I like a little heat and jalapeños get hotter as the weather gets hotter so use at your own risk. Herb drizzle is a great topper to the topper because it’s fresh and tangy. It’s like pesto without that added fattiness that sometimes turns me off from it. Any who, enjoy!

2 lbs Peeled and Deveined 16/20 sized Shrimp, preferably Gulf 
1 Ripe Peach, small diced
1 Small Yellow Tomato, small diced
1 Small Shallot, minced
1 tsp Jalapeño, minced
2 Tbsp Fresh Lime Juice
½ tsp Lime Zest
3 Large Cloves Garlic, minced
1 ½ cups Packed Mixed Herbs - basil, mint, cilantro, parsley, dill (pick 2 or 3)
¾ cup Olive Oil 
Salt and Pepper

In a bowl toss shrimp with minced garlic, ¼ cup of measured olive oil, a good pinch of salt and a few cracks of black pepper. Let marinate in the refrigerator while you prep the salsa and herb drizzle. 

In a separate bowl gently mix diced peach, diced tomato, minced shallot and jalapeño with a pinch of salt and fresh lime juice. Set aside. 

Using a food processor or by hand, pulverize the mixed herbs and blend with lime zest, remaining olive oil, a pinch of salt and a few cracks of pepper. 

Grill shrimp over high heat for 5-6 minutes, until the tails are bright red and flesh is opaque. Transfer to a serving plate. Top with a heaping pile of salsa and drizzle of the juice from the bowl. Drizzle herb blend over the top and serve. 

This is delicious with fresh guacamole and chips!