Grilled Shrimp With Peach Ginger Glaze and Cinnamon Basil Grits

This recipe came from Chef Bruce Lefebvre. Serve this over GRITS along with a nice salad. If you are not found of grits you might want to concider a nice brown rice.

• Ready In: 1 hr
• Serves: 6

Ingredients

• glaze

• 1⁄2 cup brown sugar
• 3  tablespoons cold water
• 1  tablespoon  minced ginger
• 3  tablespoons  minced shallots
• 2  cups  diced  peaches, skined and removed
• 3  tablespoons Bourbon
•  salt
•  white pepper
• 18  extra large shrimp, peeled with tails on
•  grits

Directions

1. To make sauce: Glaze make about 1 cup.
2. In a heavy bottom saucepan over medium heat, stir in brown sugar until it's camalized or melted.
3. Add the 3 Tb of water to stop teh cooking process. Add teh remaining ingredients to the saucepan and cook for 10 to 15 minutes until syrupy.
4. Remove from the heat and ladle the hot mixture into a blender. Puree the mixture until smooth.
5. Season with salt and white pepper to taste.
6. To make shrimp:
7. Place the shrimp on a hot grill and cook for 2 to 3 minutes on one side.
8. Flip the shrimp and cook for another minute.
9. Brush each shrimp with a gererous amount of the peach glaze, place the cover down and allow to cook for a minute.
10. To serve, portion equal amounts of the grits on 6 plates.
11. Take the remaining glaze, add a bit of water until it is the consistency of sauce and drizzle around the shrimp.
12. Garnish with cinnamon basil if you like.
13. Tip~ If you use smaller shrimp, place them on a wooden skewer before cooking to prevent them from falling between the grill slots.