INGREDIENTS
1 TBSP. dark brown sugar
1 tsp. ancho chile powder
1 tsp. paprika
1/2 tsp. ground cumin
1/4 tsp. cayenne (red) pepper
Salt and pepper
1 lb. shrimp (16 to 20 count) shelled and deveined
3 medium peaches, cut into 1-inch chunks
1 bunch green onions, white parts only, cut into small pieces
Lime wedges, for serving
DIRECTIONS
Heat grill for direct grilling on high.
In large bowl, combine brown sugar, chili powder, paprika, cumin, cayenne, 1/4 tsp. each of salt and pepper.
Add shrimp, peaches and onion; toss until evenly coated.
Thread shrimp, peaches and onion alternately onto skewers.
Grill 3 to 4 minutes or until shrimp just become opaque throughout, turning once.
Serve with lime wedges.
Serves 4.
