Grilled Sambal Shrimp with Peach Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 2-3
Shrimp:
¼ cup fresh lime juice
2 Tbsp sambal oelek (chile garlic paste)
2 Tbsp sriracha chile sauce
2 Tbsp brown sugar
1 Tbsp soy sauce
1 lb shrimp, peeled and deveined
salsa:
2 medium peaches, pitted and finely chopped
1 Tbsp chopped fresh cilantro
1 Tbsp chopped fresh mint
1 Tbsp finely chopped red onion
1 Tbsp fresh lime juice
1 small jalapeno, finely chopped (optional)
pinch of salt
1. Heat your grill to medium heat
2. Make the marinade for the shrimp by whisking together the lime juice, sambal oelek, sriracha, brown sugar, and soy sauce. Place shrimp in a bowl and pour ¾ of the marinade over shrimp, tossing to make sure shrimp are well coated. Set remaining ¼ of the marinade aside and let shrimp marinate while you prepare the salsa.
3. For the salsa, combine all of the salsa ingredients in a bowl and mix together. Let salsa sit while you grill the shrimp.
4. Skewer the shrimp on metal or wooden skewers (if using wood, make sure to soak skewers in water first so they don’t burn), making sure to leave a little space between the shrimp.
5. Grill shrimp over medium heat until cooked through, brushing with the reserved ¼ of the marinade throughout the grilling process.
6. Remove cooked shrimp from skewers, place on a plate and serve topped with the peach salsa.