Shrimp and peach skewers

Ingredients for 2 servings:

• 6 shrimp (intestines removed)
• 1 large peach(s)
• 1 small lime(s)
• 1 tsp brown sugar
• 1 tsp pepper, mixed
• 1 clove(s) garlic, finely chopped
• ½ tsp herbal salt
• 20 ml orange juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Grilling can be so easy/delicious.

Light the grill with regular beechwood charcoal in the chimney starter. Wash the shrimp and let them drain on a piece of kitchen paper. Soak the wooden skewers in water so they don’t burn too quickly. Wash the peach and slice it nicely. Be careful with the stone in the middle. It’s important not to use canned peaches, as they will already be too soft. Mix the remaining ingredients in a bowl to make a marinade. Add the shrimp and peach slices and mix everything gently but thoroughly so that the spices and juices reach everywhere and everything is evenly seasoned. Now alternate a shrimp and a slice of peach on the skewers. I always use two skewers, as it’s easier to rotate. When the coals are nice and white, place the skewers directly over the heat on the grill grate, which has been lightly rubbed with a piece of kitchen paper and oil. The shrimp won’t need long. Grill on each side until they turn red, about 1-1.5 minutes. This also depends on the size. Now just set them aside for a minute or two to allow them to simmer a little, depending on your taste, and they are ready to serve.