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Burgers and hot dogs are fine, but let’s face it, they’re kind of a snooze-fest. Say hello to these easy sriracha shrimp skewers with collard-peach salad, courtesy of Nashville-based Peach Truck owners Jessica and Stephen Rose and their new release, The Peach Truck Cookbook. They’re spicy, sweet and fabulous for a summer dinner under the stars.
“We love cooking with skewers year-round—on the grill during the warmer months; under the broiler in fall and winter,” the authors write. “It’s a great way to combine flavors and balance protein with vegetables and, as an added bonus, it also makes for a gorgeous presentation. Whenever we get our hands on fresh shrimp at the height of summer, this is what we make. If you have a love affair with sriracha, you’ll go crazy for this recipe, with its garlicky and ginger notes that pair nicely with the Asian-inspired green salad. Massaging the collards helps break down the fibers so they’ll be tender and easier to enjoy raw.”
A quick tip when you’re cooking with skewers: If you’re using wooden ones, be sure to soak them in water for about 30 minutes before grilling so they don’t catch fire. And if you’re using metal skewers, wear a heat-safe mitt to protect your fingers.
So, should we have guests for dinner or keep these all to ourselves?
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