MAPLE-BOURBON–GLAZED SHRIMP with PEACHES

SERVES: 4 | PREP TIME: 10 MINUTES | COOK TIME: 20 MINUTES

Shrimp are the perfect seafood to glaze; they have a tough texture and won’t flake or fall apart. The glaze—a combination of bourbon, shrimp stock, honey, and maple syrup—makes these skewers an instant hit. If you’re entertaining, this is a great make-ahead meal: you can prepare the glaze a day in advance and marinate the shrimp overnight. When your guests arrive, just slide the shrimp and peaches onto skewers and grill them to perfection.

FOR THE BOURBON GLAZE

¼ cup Shrimp Stock (chapter 4) or Chicken Bone Broth (chapter 4)

¼ cup raw honey

¼ cup bourbon

¼ cup maple syrup

Pinch of cayenne pepper

FOR THE SHRIMP

¼ cup Shrimp Stock (chapter 4) or Chicken Bone Broth (chapter 4)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon cayenne pepper

1 teaspoon sea salt

2 pounds jumbo shrimp, peeled and cleaned

4 ripe peaches, cut into quarters

Skewers, for grilling

1 lime, quartered, for serving

FIRST make the glaze: In a small saucepan over medium-high heat, combine the glaze ingredients. Bring to a simmer and cook to reduce by three quarters, 10 to 12 minutes. Set aside.

PREPARE the shrimp skewers: In a bowl, whisk together the shrimp stock, olive oil, garlic powder, paprika, cayenne, and sea salt. Add the shrimp and mix thoroughly to coat, then refrigerate the shrimp until it is time to cook. If preparing in advance, cover and place the shrimp in the refrigerator for up to 24 hours.

PREHEAT a grill to medium heat.

REMOVE the shrimp from the refrigerator. Assemble the skewers by alternating the shrimp and quartered peaches. Brush the assembled skewers with the glaze.

PLACE the skewers on the grill and cook until the shrimp and peaches begin to brown, about 3 minutes per side.

REMOVE the skewers from the grill and serve immediately with the lime wedges.

STORE any leftovers, refrigerated, for up to 1 week.