I did a little dance this week out of excitement as my husband and I got to eat our first cherry tomatoes of the season from our garden. Doing so inspired me to come up with a fun summer recipe for tomatoes besides my usual Caprese salad.
These vibrant, Mexican-themed skewers threaded with cherry tomatoes, avocado, and peaches highlight the season’s best flavors. The shrimp pairs perfectly with the grilled, juicy fruit for a light summer dinner (yes, tomatoes and avocados are fruit).
Whip together a creamy, sweet and spicy sauce for drizzling over the skewers by reserving some of the marinade and stirring it into whole milk yogurt. I like to serve seafood kebabs on top of rice with a side of salad greens.
Because the shrimp cook up in a matter of minutes, I grill them on separate skewers from the fruits and veggies. Don’t forget to soak your wooden skewers in water for 30 minutes prior to getting started to prevent them from burning.
No grill? No problemo. You can simply stir-fry the avocado, peaches, and tomatoes in a little olive oil, add in the shrimp and cook until no longer opaque, and then stir in enough marinade to coat.
Happy summer, Summer Tomato readers! Eat lots of tomatoes and enjoy the sunshine!
Yield: serves 4
- 2 tablespoons olive oil
- 2 tablespoons tahini
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon cayenne, optional (if you like spice)
- 1/2 cup plain whole milk yogurt
- 1 pound raw large shrimp or prawns, tail-on, peeled, deveined
- 2 firm peaches, cut into cubes
- 1 large, firm avocado, cut into cubes
- 1 cup cherry tomatoes
- 1 large red onion, cut into wedges
- 12 12-inch wooden skewers, soaked in water for 30 minutes
To make the marinade: In a small bowl whisk together the olive oil, tahini, lime juice, honey, garlic, chili powder, salt, and cayenne, if using.
To make the dressing: Combine 2 tablespoons of the above marinade with the yogurt and set aside.
Preheat the grill to medium-high.
Thread shrimp on 4 skewers (about 6 per skewer). Thread the peaches, avocado, tomatoes, and onion on the remaining 8 skewers. Brush the skewers on both sides with the marinade and let set for 5 minutes.
Place skewers on the grill. Grill fruit-veggie kebabs for 10 to 12 minutes, rotating occasionally, until tender with grill marks. Grill shrimp 1 1/2 minutes on each side or until no longer opaque.
Serve 1 shrimp skewer and 2 fruit skewers on top of rice with a side of salad greens and the yogurt dressing for drizzling over top.
Elyse Kopecky is a whole foods chef currently co-authoring a cookbook for runners, Run Fast Eat Slow, with Olympic marathoner and longtime friend, Shalane Flanagan. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking about and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Sign-up for sneak peeks of Shalane and Elyse’s book at runfasteatslow.com or follow along @ElyseKopecky.