Sriracha Shrimp Skewers with Collard-Peach Salad
Burgers and hot dogs are fine, but 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 title, The Peach Truck Cookbook. They’re spicy, sweet and ready 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. “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.”
So, should we have guests for dinner or keep these all to ourselves?
One 12-ounce bunch collard greens, destemmed and thinly sliced
2 cups thinly sliced red cabbage (about ¼ head)
2 teaspoons kosher salt
2 tablespoons sugar
2 cups matchstick-cut carrots (about 4 medium)
2 cups thinly sliced peaches (about 2 medium)
½ cup dry-roasted peanuts, chopped
½ teaspoon freshly ground black pepper
¼ cup peach vinegar (or white balsamic vinegar)
3 tablespoons vegetable oil
¼ cup vegetable oil
¼ cup sriracha
2 garlic cloves, minced
1 tablespoon grated fresh ginger
3 tablespoons fresh lime juice (from about 2 limes)
24 large shrimp (1 pound), peeled and deveined
2 tablespoons sesame seeds, toasted
1. Make the Salad: Combine the collards, cabbage, salt and sugar in a large bowl. Massage with your hands to tenderize the greens, about 1 minute. Let stand for 30 minutes, then drain any liquid that has collected in the bowl.
2. Add the carrots, peaches, peanuts, pepper, vinegar and vegetable oil; toss to combine.
3. Make the Salad: Heat a grill to medium (400°F) or heat a grill pan over medium-high heat. In a large bowl, whisk together the vegetable oil, sriracha, garlic, ginger and lime juice.
4. Add the shrimp and toss to coat. Drain the skewers (if soaking wooden ones) and thread 6 shrimp onto each one, making 4 skewers total.
5. Grill the shrimp until pink and no longer translucent, about 2 to 3 minutes per side. Sprinkle the shrimp with the sesame seeds and serve alongside the salad.