Grilled Lemon Shrimp Skewers with Peach & Tomato Caprese Salad

Directions

1. Soak wooden skewers in water for 20 minutes if you plan to use them.
2. If shrimp are frozen, rinse them in a colander to thaw slightly and remove ice crystals, then pat dry and place in a medium bowl.
3. Wash and dry all produce before chopping or slicing.
4. Zest and juice the lemon into the shrimp bowl, drizzle in oil, and season with salt and pepper; toss to coat and let marinate.
5. In another bowl, mince the garlic and whisk together oil, white wine vinegar, honey, salt, and pepper to form the dressing; fold in the sliced shallot.
6. Slice regular tomatoes into thick half-moons and halve the grape tomatoes; add them to the dressing and toss gently.
7. Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
8. Quarter the peaches around the pit, twist to separate and remove the pits, then place them on the grill until lightly charred, about 2 minutes per side; transfer to the salad bowl and toss to combine.
9. Thread shrimp onto skewers (or cook directly on the pan if you don’t have skewers); discard any marinade.
10. Cook the shrimp until opaque, about 1–2 minutes per side, then transfer to a plate.
11. Tear mozzarella into large chunks and stack basil leaves, then roll and thinly slice into ribbons.
12. To serve, divide the shrimp and Caprese salad between plates, drizzle with oil, and scatter the basil ribbons on top.