Grilled Peach & Shrimp

By Chef Edward Brumfield - Red Rooster Harlem |

Prep Details

Servings: 2


10 pc Shrimp
1 tablespoon of molasses
1 cup of bourbon
1 teaspoon of ginger (minced)
1 teaspoon minced garlic
1 teaspoon of diced red onion
3 ea. peaches
2 tablespoon of extra virgin olive oil
1 ea. Lime (Zest only)
1ea. Lemon (Zest and juice)
2 cups of baby kale
1 oz. Fresno pepper(sliced)
.5oz. Sliced toasted almonds
1 oz. Brown sugar
1 oz. Cilantro (chopped)



Take shrimp and toss in lime zest in medium bowl with extra virgin olive oil, salt pepper, and set aside in fridge for 20 minutes. 

 - Slice 3 peaches 

- Toss peaches in brown sugar, molasses, salt and pepper

- Place peaches in medium sauté pan 

- Roast evenly on both sides 

- Deglaze pan with bourbon (pour 1 cup in pan, let it cook for 2 minutes which reduces the sauce, set aside)

 - Place marinated shrimp on the grill and cook for about 2 minutes on each side until cooked 

 - Take kale in medium bowl with lemon juice, lemon zest, 1 tablespoon of extra virgin olive oil 

- Slice Fresno chili into thin rings and add to the bowl and mix  

Plate the dish

First place kale on the dish 
Then set peaches on the kale 
Then layer on the shrimp 
Garnish the salad with fresh cilantro and toasted sliced almonds