Limetten-Garnelen mit gegrilltem Pfirsich-Pico

Zutaten

• 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)

Zubereitung

1. 1

   Heat grill to medium.

2. 2

   Skewer 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. 3

   Brush peach halves and onion pieces with 1 teaspoon olive oil.

4. 4

   Place 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. 5

   Transfer peaches and onions to cutting board; dice when cool enough to handle.

6. 6

   Grill shrimp until opaque, 2 minutes each side. Transfer shrimp to a plate.

7. 7

   In 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. 8

   Serve grilled shrimp with peach pico, cooked black rice, and diced avocado (if using).