Inspiration can strike at any moment! Friends had my husband and I over for dinner and served these fabulous hors d’ oeuvres. The next day the wheels started turning and I decided to expand upon the idea. Hope you are inspired by this food combination.
1 lb raw shrimp-shelled and deveined
3 peaches cut into wedges around pit
3/4-1 lb baby portabella or button mushrooms
12 baby cipollini onions-leave skin on
1 bunch of green onions-cut in half
I tbsp honey
1 tbsp olive oil
1 1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp cayenne
1/8 tsp oregano
1 tsp lemon juice
1/4 tsp kosher salt
12 skewers (soak for 30 minutes if bamboo)
Place all ingredients in a bowl and mix to coat evenly. Thread the sticks and grill for 4-5 minutes on a medium high heat. Shrimp will be a pinkish white color when the kabobs are done.
Serve over a bed of rice as a main course or…shut the heat off and eat them straight off the grill!