I know it’s almost fall, but I’m holding on to every last bit of summer. Fall is sweet, and cool, and calls for pumpkin, but I always feel people are rushing headlong into fall and before you know it, you’re making Christmas cookies. So, I’m serving up a summer salad that you can really make whenever you damn well please, but will taste great with the last summer zucchini and peaches.
You can make the shrimp and zucchini on a grill or using a grill pan. I’ve done both and find the grill pan to be easier, but your call. If using an outdoor grill, cut the zucchini into long lengthwise slices and then dice before serving. With the grill pan, I just grilled regular slices and served as is. You will also need to skewer your shrimp for an outdoor grill. Just a few differences to keep in mind.
The original recipe called for mango, instead of peaches, but given I love love love peaches, I went that route. Either one would be delicious.
- Juice and zest from 2 limes
- 3 tbsp. olive oil
- 2 tbsp. soy sauce
- 1 jalapeno, seeded and minced
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. minced garlic
- 1 tbsp. sugar
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 and 1/2 pounds medium shrimp, peeled/deveined
- 2 and 1/2 cups chicken or vegetable stock (pref. low-sodium)
- 2 cups Israeli couscous (I like wheat couscous)
- 1 tbsp. unsalted butter
- Vegetable oil for grill
- 2 peaches, chopped
- 2 zucchini, sliced
- Fresh cilantro, avocado, lime, and scallions to top, optional
- Prepare the marinade by combining all ingredients from lime zest/juice to cayenne pepper in a bowl.
- Rinse and pat dry the shrimp; place in a large ziplock bag. Pour the marinade over the shrimp, close the bag, pushing out any air, and rub the marinade into the shrimp. Refrigerate for 15 minutes.
- While the shrimp marinate, cook the couscous. In a medium saucepan, bring the stock to a boil. Add the couscous, stir, cover, reduce heat and simmer for 7 minutes. Add the butter and cook for 1 minute. Taste and cook more if needed, otherwise take off heat. Place in a large bowl and toss with S/P to taste.
- Preheat a grill to medium-high or take out a grill pan and lightly oil.
- Clean and oil grill grates if using an outdoor grill.
- Brush the zucchini with vegetable oil and grill until tender, a few minutes per side. If using an outdoor grill, skewer the shrimp. Grill until just cooked through, about 2 minutes per side.
- Serve the grilled shrimp and zucchini over couscous with chopped peach and your favorite toppings.