Marietta Daisies Garden Club

Blackened Shrimp With Peach Mango Salsa

I was recently in the North Georgia Mountains and purchase the most beautiful peaches I have seen and tasted in years.

Growing up on Georgia's coastal Island of Tybee, I paired the peaches with Shrimp.

Enjoy this summer recipe.

Ingredients

2 peaches, peeled, pitted, and diced

1 mango, peeled, pitted, and diced

1 jalapeño, seeded and finely sliced

1 shallot finely diced

1 to 2 tablespoons olive oil

Juice of 1 lime

Grated lime zest

Pinch of cayenne pepper

Instructions

In a bowl, combine peaches, mango, jalapeño, and onions. Add oil, lime juice, lime zest and cayenne and stir to incorporate. Cover and refrigerate.

Ingredients

1 pound large shrimp, peeled and deveined

2 tablespoons blackening seasoning

2 tablespoons peach preserves

1 small clove garlic just peeled and added

1 to 2 tablespoon olive oil

Lime slices, for garnish

Instructions

Place shrimp in a bowl. Add blackening seasoning, stir to coat. Add peach preserves and mix to incorporate.
Let sit for 15 minutes.
Place an enameled skillet or flat iron grilling pan over medium-high heat. Warm oil, then add shrimp. Without moving them, allow shrimp to cook for 2 to 3 minutes, or until a slight caramelization develops. Flip and repeat until fully cooked.
Serve over rice or in taco shells. Top with salsa, then garnish with lime slices.