Grilled Shrimp With Peach Cocktail Sauce Recipes

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

Steps:

• Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.

Steps:

• To make the sauce, grate the peach on the large holes of a box grater over a bowl to collect all the pulp and juices. Add the horseradish, maple syrup, vinegar, lime juice, sugar, and salt. Stir until well combined. Cover and refrigerate until cold.
• Meanwhile, cook the shrimp: Combine 1 quart water, the vinegar, thyme, dried bay leaf, and salt in a large saucepan. Bring to a boil over high heat, then adjust the heat to maintain a bare simmer. Add the shrimp and poach until just opaque throughout, about 3 minutes. Drain and discard the thyme and bay leaf.
• Fill martini glasses or a shallow bowl with the sauce. Hang the shrimp around the edge of the glasses or bowl and garnish with celery leaves and fresh bay leaves. Serve immediately.
• The best way to peel a peach is to choose one that's ripe enough for the skin to slip off naturally. Otherwise, cut a slit in one end of a peach and plunge it into boiling water. Take it out as soon as the peel begins to curl back from the slit, about 10 seconds. When cool enough to handle, remove the peel.

Steps:

• Prepare a grill or large grill pan for high heat.
• Put the tomatoes, onion and lemon on a baking sheet. Brush with 1 tablespoon of oil and sprinkle liberally with salt and pepper. Lightly oil the grill grates.
• Arrange the tomatoes and onion on the grill. Put the lemon halves cut-sides down on the grill. Cook until charred in spots, rotating the tomatoes and onion slices as needed to ensure even cooking, 6 to 8 minutes. Transfer the grilled vegetables and lemon to the same baking sheet that they were on before. Allow to cool 5 minutes. Leave the grill on high heat.
• Combine the tomatoes and onions in a blender along with the juice of half of the grilled lemon, Worcestershire sauce, honey, horseradish, hot sauce and 1 tablespoon oil. Blend until smooth; the sauce should be the texture of tomato puree. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Pour into a small serving bowl and reserve.
• Toss the shrimp with the remaining tablespoon oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Transfer the shrimp to a large platter and serve with the reserved grilled tomato cocktail sauce. Cut the remaining grilled lemon into wedges and serve on the side.