1 pound raw, large shrimp, peeled and deveined

3 tablespoon olive oil

1 teaspoon salt

½ teaspoon ground pepper

1 jar Mango-Peppadew Salsa

Lime wedges

Instructions: 

Soak skewers in water for 1 hour.

Light a grill or preheat a grill pan.

In a bowl whisk the olive oil, salt and pepper. 

Toss the shrimp with the olive oil, salt and pepper mix.

Thread the shrimp onto 8-inch skewers. Note: Using flat skewers keeps the shrimp from rotating and they are easier to flip.

Grill over moderately high heat, turning once, until lightly charred and cooked through, about 5 minutes.

Serve with a heaping spoonful of Mango-Peppadew Salsa and lime wedge.

To round out your meal serve with a tossed salad and yellow rice.

Wine pairing suggestion:  2009 Villa Wolf Pinot Noir Rose

If you have any questions about the recipe please email Katie at This e-mail address is being protected from spambots. You need JavaScript enabled to view it