Lime Shrimp with Grilled Peach Pico

This quick, 7-ingredient grilled shrimp dinner is summer in through-and-through. Served with a grilled peach pico, this simple dinner is anything but simple in flavor.

📝 Ingredients

• 1 lb. 16/20 shrimp (peeled, tail left on and deveined)
• 4 teaspoons olive oil (divided)
• 1 lime (zested and juiced)
• 2 peaches (halved)
• 1 small white onion (quartered)
• 4 small tomatoes (diced (about 2 cups))
• 1 Jalapeño (ribs and seeds removed and diced)
• Cilantro (optional)
• 2 cups cooked black rice (optional)
• Diced avocado (optional)

👨‍🍳 Instructions

1. 1Heat grill to medium.
2. 2Skewer 4–5 shrimp on four metal skewers, brush with 3 teaspoons olive oil and sprinkle with ¾ teaspoon lime zest, season with salt and pepper.
3. 3Brush peach halves and onion pieces with 1 teaspoon olive oil.
4. 4Place peaches and onions, cut side down, on grill. Grill peaches until charred, 10 minutes, flipping halfway through. Grill onions until charred, 13–15 minutes, flipping halfway through.
5. 5Transfer peaches and onions to cutting board; dice when cool enough to handle.
6. 6Grill shrimp until opaque, 2 minutes each side. Transfer shrimp to a plate.
7. 7In a medium bowl combine diced peaches, onions, tomatoes, jalapeño, 1 tablespoon lime juice, ½ teaspoon minced lime zest and chopped cilantro (if using). Season with salt and pepper.
8. 8Serve grilled shrimp with peach pico, cooked black rice, and diced avocado (if using).