Grilled Shrimp With Peach Ginger Glaze and Cinnamon Basil Grits

1. 1

   To make sauce: Glaze make about 1 cup.

2. 2

   In a heavy bottom saucepan over medium heat, stir in brown sugar until it's camalized or melted.

3. 3

   Add the 3 Tb of water to stop teh cooking process.

4. 4

   Add teh remaining ingredients to the saucepan and cook for 10 to 15 minutes until syrupy.

5. 5

   Remove from the heat and ladle the hot mixture into a blender.

6. 6

   Puree the mixture until smooth.

7. 7

   Season with salt and white pepper to taste.

8. 8

   To make shrimp:.

9. 9

   Place the shrimp on a hot grill and cook for 2 to 3 minutes on one side.

10. 10

    Flip the shrimp and cook for another minute.

11. 11

    Brush each shrimp with a gererous amount of the peach glaze, place the cover down and allow to cook for a minute.

12. 12

    To serve, portion equal amounts of the grits on 6 plates.

13. 13

    Take the remaining glaze, add a bit of water until it is the consistency of sauce and drizzle around the shrimp.

14. 14

    Garnish with cinnamon basil if you like.

15. 15

    Tip~ If you use smaller shrimp, place them on a wooden skewer before cooking to prevent them from falling between the grill slots.

* Per serving · 4 servings · Values may vary.

No additional tips available.