pinchTerre Exotique’s Diamond Salt with Esplette Chilli Peppergenerous pinch
2tbspreduced fat feta cheesefinely crumbled
Lime wedgesfor serving
Cilantrofor serving
Instructions
Soak skewers in cold water for at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.
In a medium bowl, combine the oil, lime juice and honey. Add the shrimp and peaches, and toss to coat fully.
Thread shrimp and peach pieces onto 8 skewers.
Grill for 3-4 minutes, turning once, or until browned and the shrimp become opaque throughout.
Pile onto a serving platter and sprinkle with the lime zest, the Esplette Chilli pepper salt and the crumbled feta cheese. Serve with lime wedges and cilantro.