In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy-to-prepare shrimp dish. I found the recipe in "Fruitful: Four Seasons of Fresh Fruit Recipes," by Brian Nicholson and Sarah Huck (Running Press; $27.50).
Grilled Shrimp, Prosciutto and Peach Skewers
(Makes 6 to 8 servings)
1 pound large shrimp, peeled and deveined
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
¼ teaspoon chili flakes
2 rosemary sprigs
4 ounces thinly sliced prosciutto, cut lengthwise into ½-inch-thick strips
1 pound firm but ripe peaches pitted and cut into 2-inch chunks
½ cup fresh basil, chopped, for serving
6 to 8 handfuls fresh arugula, for serving
1. If you're using bamboo skewers, soak 10 skewers in cold water for at least 20 minutes before using, to prevent them from catching fire on the grill.
2. Pat the shrimp dry with paper towels and transfer them to a large bowl. Toss the shrimp with the oil, salt and chili flakes. Using the side of a knife, gently bruise the rosemary and drop it into the bowl. Cover the mixture with plastic wrap and let it stand for 20 minutes at room temperature.
3. Wrap each shrimp with a strip of prosciutto. Thread the prosciutto-wrapped shrimp onto the skewers, piercing the head and tail. Alternate the shrimp with the peaches.
4. Preheat a grill to medium-high. Transfer the skewers to the grill and cook, covered, until the shrimp are just opaque and the peaches are slightly caramelized, 2 to 3 minutes per side. Sprinkle the skewers with basil and serve immediately on beds of arugula.