Grilled Peaches, Prosciutto, and Wild Gulf Shrimp

August 5, 2011 (CHICAGO)

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.

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