Shrimp
- 1/4 cup avocado oil
- 1/4 cup fresh lemon juice
- 3 cloves (about 2 tablespoons) fresh garlic,
minced - 1 teaspoon grainy mustard
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/3 teaspoon ground black pepper
- 1 lbs. peeled and deveined shrimp
In a medium bowl, combine avocado oil, lemon juice, minced garlic, grainy mustard, red pepper flakes, salt, and black pepper. Mix with a wire whisk until well-combined.
Place clean dry shrimp into marinade and gently mix to thoroughly coat. Cover and allow to marinate in the refrigerator for 1 hour to overnight.
Peach Salsa
- 3 (about 2 cups) ripe peaches, slightly firm,
peeled and diced - 1 (about 1/2 cup) red bell pepper, seeded and
diced - 1/4 cup green onion, sliced thin
- 1 small jalapeño, seeded and minced
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro, chopped fine
In a medium bowl, combine peaches, red bell pepper, green onion, jalapeno, fresh lime juice and
cilantro. Mix well. Cover and refrigerate for at least 30 minutes.
Spicy Crema
- 1 cup sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/2 teaspoon dried oregano
- 1 teaspoon honey
- Squeeze of fresh lime juice
In a small bowl, combine sour cream with spices, honey, and squeeze of fresh lime juice. Cover and refrigerate until plating.
Over direct medium high heat on a preheated grill, grill shrimp for about 4 minutes per side, until
shrimp just start to curl and turn opaque, internal temperature of shrimp should reach 145°F.
Prepare plates with spicy crema spooned onto plate, grilled shrimp on top of crema, topped with the peach salsa. Serve with wedge of fresh lime if desired.
