My friend had a great idea to make some summery kebobs for dinner. I had some peaches and oranges from my CSA this week and we thought the citrus would go great with shrimp. We threw everything onto the skewers and made a simple orange dressing to drizzle over the kebobs when they were done cooking. We both get Bon Appetit magazine every month and had seen this salad which we really wanted to make with the squash blossoms we got at the farmers market the day before. I also used some of zucchini from my CSA for that as well.

Ingredients: Serves 2
10 jumbo shrimp, peeled
1 large peach, cut into medium sized chunks
1 large bell pepper, cut into chunks
1/2 onion, but into chunks
1/2 orange, juiced
1 tablespoon white wine vinegar
1 teaspoon fresh grated ginger
Small pinch of cumin
Salt and pepper, to taste

Do ahead: if using wooden skewers, place them in water for about an hour before using them. This will help them from burning or catching fire!

Thread the shrimp, peaches, onions, and peppers onto the skewers. Head a little olive oil in a cast iron skillet and cook the kabobs, turning occasionally, for about 10 minutes or until the shrimp is pink and cooked through (and the other items have a some char to them as well) Alternatively, you can cook these on the grill if you’re not working out of a NYC apartment!

While those cook, make the dressing by simply whisking the orange, white wine vinegar, ginger, cumin, salt and pepper. Set aside. Also make the cous cous per the box instructions. I like to add some chopped nuts and fresh herbs to mine.

If you would like to make the Bon Appetite corn, zucchini, and squash blossom salad, you can find the recipe here! It was very simple to make and really delicious.