There’s something special about each season and the appropriate recipes they allow. Not that there are many rules to what you can cook and when, but certain flavors and dishes just pair better with hot summer evenings, a grill and craft beer or watermelon margaritas. Especially this one, that I tried the other night. Peaches, shrimp, mint, lemon…. All placed inside a taco shell. Yes, please! Let’s enjoy these amazing recipes while summer lasts.
6 ripe peaches
Coconut or olive oil
½ cup of water
2 tablespoons honey
4 green onions
I tablespoon chopped mint
1 tablespoon chopped cilantro
1 lb shrimp
Salt and pepper to taste
1 package of your favorite tortillas
Heat your grill or grill pan to medium heat
Brush the grates with coconut oil or olive oil, and add 4 pitted peaches cut side down, and the jalapeños to the grill.
Turn the peppers as they begin to char and rotate the peaches after about 5 minutes. Grill peaches a bit longer to reach soft peaches with beautiful grill marks.
Roughly chop the remaining two peaches and add them to the blender with the honey, water, salt and just a squeeze of lemon. Strain the liquid afterwards and simmer in a pot or pan. Be sure to whisk it often as it thickens. After about 10 minutes, remove it from the heat and let cool.
Mince jalapeños, dice grilled peaches and chop green onions, then add to a bowl. Squeeze in some lemon, add mint and cilantro and add in some salt to taste. This should look like a tasty peach salsa at this point. OPTIONAL: Add finely chopped red onion.
Add salt and pepper to the pound of shrimp, grease the grill or grill pan if needed, and grill shrimp.
Warm tortillas and fill with shrimp, cooled peach sauce and peach salsa. Enjoy!
If you really want to do it up big, whip up a margarita on the side. Don’t forget biodegradable sunscreen and aloe in this heat and savor what’s left of the dog days of summer.