Chef Crump’s Grilled Shrimp Recipe

shrimp salad image

Check out Chef of the Month Joy Crump’s fresh Grilled Shrimp Recipe. Try it out for a nice summer meal!

Grilled Shrimp with Peach Vinaigrette


2 fresh ripe peaches, pitted, cut into chunks

3 tbsp. champagne vinegar

2 tbsp. honey

¼ tsp. cayenne

1 cup canola or vegetable oil

2 tbsp. freshly chopped tarragon

  • Place the peach pieces in a blender.
  • Add the champagne vinegar, honey and cayenne.
  • Puree until combined.
  • Pour contents of blender into a medium bowl.
  • By hand, whisk in the canola oil.
  • Adjust seasoning to taste with salt.


Simple Shrimp Marinade

2 lbs. shrimp (peeled, deveined, tails off)

Juice of 1 lemon

Juice of 1 lime

¼ cup olive oil

¼ cup chopped fresh herbs (cilantro, parsley, oregano, etc.)

1 tsp. salt

Cracked black pepper

  • Marinate shrimp for 15 minutes.
  • Remove from the marinade and place on a hot grill (400 degrees).
  • Cook for 4-5 minutes, turning once.  Shrimp should be firm and opaque; do not over-cook.
  • To serve:  place the grilled shrimp over a simple green salad, over cooked rice or polenta.  Drizzle generously with peach vinaigrette


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