Thai Shrimp and Ontario Peach Skewers

Reminiscent of a beach barbecue in Southern Thailand, these tangy flavored skewers are a cinch to make. Serve with Jasmine rice for an authentic Thai meal.

1/3 cup (75 mL) light soy sauce
1/4 cup (50 mL) peach nectar
3 tbsp (45 mL) lime juice
2 tbsp (30 mL) chopped fresh coriander
1 tbsp (15 mL) each: sesame oil and vegetable oil
1 tsp (5 mL) fish sauce, optional
1/4 tsp (1 mL) dried red chili pepper flakes
24 jumbo shrimp with tails, if desired leave shell on
4 Ontario Peaches, pitted and cut into chunks
4 green onions, cut into 1 1/2-inch/3.5 cm lengths
1 red pepper, cut into chunks
1 lime, quartered
Cooked rice

In small bowl, combine soy sauce, peach nectar, lime juice, coriander, sesame and vegetable oils, fish sauce, and chili peppers.

In large bowl or plastic zip-lock bag, toss shrimp, peaches, green onion and red pepper with half of dressing (reserve remainder for basting); marinate in refrigerator for approximately 30 minutes.

Alternate shrimp with peaches, green onion, red pepper and lime on skewers; grill until shrimp turn pink, turning with tongs. Baste with remaining marinade during cooking.

Remove grilled limes and squeeze over shrimp. Serve over rice.

*If using wooden skewers, soak in water for at least an hour to prevent skewers from burning.

Servings: 4
Source: Ontario Tender Fruit Producers