Grilled Peaches, Prosciutto, and Wild Gulf Shrimp

August 5, 2011 9:46:30 AM PDT
The Chicago Homegrown Cookbook connects local chefs with local farmers and challenges them to come up with delicious, easy recipes.

Chefs Joshua Kulp and Christine Cikowski from Sunday Dinner Club created a recipe for the cookbook's Summer Chapter.

Grilled Peaches, Prosciutto, and Wild Gulf Shrimp
by "Sunday Dinner Club" owners Joshua Kulp and Christine Cikowski

from the Chicago Homegrown Cookbook

Serves 4

  • 2 medium-sized, just under ripe Seedling Orchard peaches
  • 1 lb. large wild Gulf-shrimp, peeled and deveined
  • Sea salt
  • Fresh-ground black pepper
  • 1/4 lb. thin sliced La Quercia prosciutto (this is from Iowa; if you can't find, then another prosciutto will be fine)
  • 4 tbsp. basil oil (recipe follows)
  • 1 oz. or 1 handful of pea shoots
  • Juice of 1 lemon
  • Extra-virgin olive oil, to drizzle

Light a charcoal grill.

Slice peaches into nice rounds about 1/4 in. thick. Be sure that your grill grates are hot and clean. Lay peach rounds on grate and grill until grill marks appear, about 20-30 seconds, and then flip. If the peaches seem to be cooking too fast, move them to a cooler spot on the grill or grill for less time.

Season shrimp with salt and pepper. Clean the grill grate, lay the shrimp on the grill in a single layer, and cook until they have nice grill marks and are an even pink color. Be careful not to overcook the shrimp.

To serve, lay one-fourth of the peaches on each plate. Add prosciutto slices and drizzle the entire dish with 1 tbsp. of basil oil. Place a small handful of pea shoots on each dish and drizzle with lemon juice, salt, pepper, and the best olive oil you can find.