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Shrimp and Okra Kebabs with Grilled Peaches and Jalapeño Bourbon Vinaigrette

Shrimp and Okra Kebabs with Grilled Peaches and Jalapeño Bourbon Vinaigrette

A splash of bourbon in the vinaigrette adds a sweet, boozy kick of flavor and helps tenderize the shrimp in 2008 F&W Best New Chef Sue Zemanick’s shrimp and okra kebabs.

Calories
143
Carbohydrates
42g
Protein
22g
Potassium
741mg
Fiber
3g
Sugar
1g

Ingredients

  • 1/2 cup plus 2 tablespoons grapeseed oil, divided, plus more for grill grates

  • 1/2 teaspoon grated lime zest plus 1/4 cup fresh lime juice (from 2 limes)

  • 2 tablespoons finely chopped shallot

  • 1 1/2 tablespoons (3/4 ounces) bourbon

  • 1 1/2 tablespoons finely chopped seeded jalapeño

  • 2 teaspoons pure maple syrup

  • 1 teaspoon finely chopped garlic

  • 1 3/4 teaspoons kosher salt, divided, plus more to taste

  • 1 teaspoon black pepper, divided, plus more to taste

  • 1 pound peeled and deveined tail-on raw medium shrimp

  • 3 ounces fresh okra, halved lengthwise (about 1 cup)

  • 3 large fresh peaches (about 1 1/4 pounds), halved and pitted

  • 1 tablespoon chopped fresh flat-leaf parsley

Direction

  1. Preheat a gas or charcoal grill to very high (500°F to 550°F). Whisk together 1/2 cup oil, lime zest and juice, shallot, bourbon, jalapeño, maple syrup, garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl. Reserve 1/2 cup dressing for finishing. Add shrimp to bowl with remaining dressing; toss to coat. Let stand 10 minutes.

  2. Toss okra with 1 tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Remove shrimp from dressing; discard dressing. Thread shrimp onto four 12-inch skewers (presoaked if wooden) alternately with okra. Sprinkle skewers with 1/4 teaspoon salt and 1/4 teaspoon pepper. Brush cut sides of peaches with remaining 1 tablespoon oil, and sprinkle with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

  3. Place peaches, cut sides down, on oiled grill grates; grill, uncovered, until grill marks appear, 1 to 3 minutes. Grill shrimp-and-okra skewers on oiled grill grates, uncovered, until charred in spots and shrimp are opaque, 3 to 4 minutes, flipping once halfway through grilling time.

  4. Cut each peach half into four wedges, and divide among four serving plates. Top with shrimp-and-okra kebabs. Stir parsley into reserved 1/2 cup dressing, and drizzle over kebabs and peaches. Season to taste with salt and pepper.

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