GARLICKY GRILLED SHRIMP WITH GRILLED NECTARINES AND GREEN TOMATOES
12 TO 15 MINUTES
4 SERVINGS AND 1 LUNCH THE NEXT DAY
When stone fruit comes on in the summer, I can’t get enough of it, and nectarines, which have a distinctive tart-crisp heartiness, just may be my favorite. I throw them in yogurt in the morning, crunch them for my afternoon snack, and when I’m not on a cleanse, I make rough, rustic galettes with them. They also slip into savory dishes like this one, where a little tomatillo (or an unripe tomato from the garden) helps the relish from going too sweet. It’s gorgeous with grilled shrimp (though it would work just fine with pork, fish, or grilled calamari, too).
If you do use shrimp, look for wild-harvested domestic shrimp, which is a better environmental choice than crustaceans that have been shipped around the globe.
• 2 large nectarines, pitted and quartered
• 2 large (or 6 small) tomatillos, quartered
• 2 tablespoons olive oil, plus more for garnish
• Fine sea salt and freshly ground black pepper to taste
• 1½ pounds shelled, deveined jumbo or extra-jumbo shrimp, preferably wild American (about 30 per pound)
• 2 garlic cloves, grated
• 1 small red onion, cut into ⅛-inch-thick slices
• 1 tablespoon rice vinegar
• 24 fresh mint leaves
• Flaky sea salt to taste
Heat a gas grill to medium high or build a medium-hot fire in a charcoal grill.
In a large bowl, toss the nectarines and tomatillo quarters with 1 tablespoon of the oil and season with fine sea salt and pepper. Grill until browned, softened, and slightly charred, rotating frequently to cook evenly, about 6 minutes total. Remove from the heat.
In the same bowl, combine the shrimp with 1 tablespoon oil and the garlic. Grill the shrimp until they’re browned and slightly charred, rotating frequently to cook evenly, about 3 minutes total.
In a large, clean bowl, combine the nectarines, tomatillos, shrimp, and onion. Toss in the vinegar and mint and season with flaky sea salt and more pepper. Serve with a drizzle of oil, if desired.