- 1lb. raw shrimp
- olive oil
- 1 tablespoon paprika
- 2-3 large peaches, sliced into wedges
- 1 large or 2 small jalapeños, sliced into thin rounds
- 3 celery stalks with leaves, stalks sliced thin on the bias
- salt and pepper to taste
- 2 large basil leaves, chiffonade
- Dry off shrimp with paper towels and place in large bowl.
- Add paprika, drizzle of olive oil,and a little salt and pepper. Mix together to coat all the shrimp.
- Heat a grill pan (or grill), add a bit of olive oil and grill shrimp until they are opaque - about 2-3 minutes per side.
- Grill peach slices about 2-3 minutes per side - until they get some good grill marks.
- Arrange shrimp, peaches, celery, jalapeños on a plate. Sprinkle with basil.
By Erin Dishes
Adapted from Extra Virgin Restaurant
Adapted from Extra Virgin Restaurant
https://erindishes.com/
