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12 (12-in) metal or baboo skewers
1 tbsp packed dark brown sugar
1 tsp. ancho chile powder
1 tsp. sweet paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
salt and pepper
1 lb shrimp (16 to 20 ct) shelled and deveined
3 med peaches cut into 1 inch chunks
1 bunch green onions dark green parts trimmed, cut into 2 in pieces
lime wedges, for serving
1. If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.
2 In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated.
3 Thread shrimp, peaches and onions alternately onto skewers
4. Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. Serve with lime wedges
Photo Credit: Taste of Home