Peach Salsa with Grilled Shrimp
The ‘unofficial’ end of summer on the East Coast over Labor Day weekend felt strikingly more like ‘official’ summer than the past weeks of summer.
High temperatures and humidity levels nearly enabled a thunder storm. Nearly. Curious how a bit of thunder and a few drops of rain (not even enough to water the garden) created a power shortage throughout the county.
Nearing the time of a Pot Luck between neighbor’s, specialty dishes stopped cold in ovens all creating a rather preposterous situation as the minutes ticked on. Once a suggested alternative and new plan of action was determined, bzzzzz. Power restored.
Our little dilemma late last weekend inspired today’s Post, including tips for Peach Salsa served chilled nestled with Grilled Shrimp.
First, this is a best ever Peach Salsa! Your family and friends will love it!
Be sure to use each of the fresh herbs and the addition of rice vinegar as these enhance the flavor in subtle dimensions. Your taste testers may likely comment on its virtue of not being too sweet, some may love its ‘kick’, some will say they like it much better than mango salsa, and others may say it would go perfectly with many other things and begin counting the ways all the way through to tortilla chips.
Second, Peach Salsa and Grilled Shrimp require no oven and as such combine as a perfect menu item for a seamless neighborhood potluck on a summer day with high temperatures and humidity levels enabling a bit of thunder and few drops of rain that may curiously cause a power shortage.
Thirdly, prep, grill, chill. Chill also being an operative word for relax for you can easily handle even small unexpected surprises at your next ‘unofficial’ or ‘official’ summertime gathering when preparing a best ever, Peach Salsa with Grilled Shrimp. Enjoy.