grilled balsamic hot honey peach shrimp bowls
Fiery, zesty, and sweet, on its way to steal yo girl.
Ingredients
- 1 1/2 lb jumbo shrimp (26-30/lb or similar), peeled and deveined
- 3/4 cup balsamic vinegar
- 1/4 cup hot honey (see notes)
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- 1-2 large peaches, sliced into 1 inch chunks
- steamed rice, for serving
cucumber avocado salsa
- 1-2 avocados, sliced
- 3 Persian cucumbers, sliced
- 1/2 cup fresh basil, chopped
- 2 tbsp lime juice
- 1 tbsp tequila (optional)
Instructions
- In a bowl or jar, combine the balsamic vinegar, hot honey, dijon mustard, garlic, smoked paprika, and a pinch of salt and pepper.
- Pat the shrimp very dry with paper towels and add to a bowl. Pour over half of the balsamic marinade and let sit 10 minutes.
- In the meantime, dump the remaining balsamic sauce into a small saucepan and bring to a boil. Reduce until thick enough to coat the back of a spoon, about 5-8 minutes. Set aside.
- Alternating between the shrimp and the peach chunks, thread the goodies onto skewers until all your components are used up. You will get between 8-10 skewers depending on how long said skewers are. I ended up with 9.
- Heat your grill or grill pan to medium-high. Brush both sides of each skewer with the balsamic reduction and, working a few at a time, set the skewers onto the grates. Grill 2 minutes per side. Move to a clean plate and repeat with remaining skewers, as needed, brushing each with the glaze before cooking.
- To make the salsa, combine the avocado, cucumber, basil, lime juice, tequila (if using) and a pinch of salt and pepper.
- Serve the skewers over hot rice with salsa and extra balsamic glaze.
Notes
*Hot honey…In a small saucepan, combine 1/2 cup honey, 1/4 cup hot sauce (I like Frank’s), 1 tsp cayenne pepper, 1/2 tsp each garlic and onion powders, and 1/2 tsp red pepper flakes. Heat for 1-2 minutes, stirring, until the granules dissolve. Store in an airtight container for up to 2 weeks at room temp, longer in the fridge.