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This is a sponsored post written by me on behalf of Pompeian Olive Oil.

Jalapeno Peach Shrimp Skewers were wonderful!  I can’t wait for you to try them!

Make Jalapeno Peach Shrimp Skewers...

  • 1 tsp. brown sugar (not packed)
  • 1 tsp. Pompeian White Wine Vinegar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/8 tsp. salt
  • 12 oz. (about 20) raw large shrimp, peeled, tails removed, deveined
  • 2 cups canned peach slices packed in juice, drained and blotted dry
  • 2 tbsp. chopped seeded jalapeno pepper
  • 2 tbsp. Pompeian Grapeseed Oil
    A close up of a container of Pompeian Olive oil.

1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. (You’ll need four.)

2. To make the sauce, place 1/2 cup drained peach slices in a small food processor or blender. Add all ingredients except shrimp and remaining peach slices. Puree until smooth. Transfer half of the sauce to a small bowl, and refrigerate until ready to serve (for dipping).

3. Bring grill to medium-high heat.

4. Evenly thread shrimp and remaining peach slices onto 4 skewers. Brush both sides with some of the remaining sauce. Grill until shrimp are cooked through, 1 – 2 minutes per side, brushing with remaining sauce as they cook.

5. Serve with the refrigerated sauce for dipping!



This is a sponsored post written by me on behalf of Pompeian Olive Oil.


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Hi there!

I’m Becky, a former elementary school teacher turned certified child development therapist and blogger. I work at home with my husband and together we are raising (and partially homeschooling) our four children in the Carolinas. I love diet coke, ice cream, and spending time with my family.

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