It takes very little prep and ingredients, but introduces a variety of delicious flavors that will have you making it on repeat.
Recipe and photo courtesy Michelle Goth of Blackberry Babe.
Make sure shrimp are completely de-thawed. Pat them dry with a paper towel.
Add shrimp to gallon-size Ziploc bag, along with Sriracha, peach jam, and garlic powder. Massage the marinade into the shrimp, store in refrigerator for at least one hour.
Thread onto skewers. If using wooden skewers, make sure they are well-soaked in water beforehand so they don't burn.
Grill over high, direct heat for 2 1/2 minutes on each side, basting each side with basting liquid. Serve while hot.