Fire-Grilled Sumac Shrimp with Blistered Peach-Urfa Relish over Creamy Pistachio Tahini

Instructions

1. 1

   In a medium bowl, combine 1.5 lbs Large wild shrimp (peeled & deveined, tail-on), 1.5 tbsp Ground sumac, 3 grated 5 Garlic cloves, 2 tbsp Extra virgin olive oil, 1 tsp Urfa biber or Aleppo pepper flakes, and 0.5 tsp Flaky sea salt. Toss gently to coat every shrimp completely and set aside at room temperature to absorb those wild spices while you build the sauces.

   10 min

   Tip: Don't let acidic marinades sit on shrimp for more than 20-30 minutes total, or the texture will turn soft.

2. 2

   In a food processor, pulse 0.5 cup Raw shelled pistachios until coarsely ground. Add 0.5 cup Raw sesame tahini paste, 2 crushed 5 Garlic cloves, 0.25 cup Fresh lemon juice, and 0.5 tsp Flaky sea salt. Blend until thick and paste-like. With the processor running, slowly drizzle in 0.33 cup Ice water until the mixture transforms into a brilliant, pale green, velvet-smooth cream. Adjust salt if needed.

   10 min

   Tip: Ice water is the secret weapon for silkiness! If the tahini seizes at first, keep blending and adding a splash more ice water.

3. 3

   Preheat your open-fire grill or charcoal grill to high, intense heat. Thread marinated shrimp onto metal skewers. Brush cut sides of 2 whole Ripe peaches or nectarines with 1 tbsp Extra virgin olive oil.

   5 min

   Tip: If using wooden skewers, soak them in water beforehand so they don't catch fire over the open embers.

4. 4

   Place peach halves cut-side down directly over the coals for 3-4 minutes until deeply caramelized and blistered. At the same time, lay shrimp skewers across the grate. Grill shrimp for 2 minutes per side until charred on the outside and barely opaque in the center. Remove everything from the heat immediately.

   5 min

   Tip: High heat and rapid cooking keep the shrimp succulent rather than rubbery. That open-fire smoke is magic here.

5. 5

   Dice charred peaches into bite-sized pieces and toss in a small bowl with 0.25 whole Red onion, 1 tbsp Pomegranate molasses, remaining 0.08 cup Fresh lemon juice, half of 0.5 cup Fresh mint leaves, and half of 0.5 cup Fresh cilantro.

   5 min

   Tip: Taste the relish—it should strike a gorgeous balance between sweet fruit, fire-char, tart juice, and herb brightness.

6. 6

   Spoon lush pistachio tahini onto a wide shallow platter, using the back of a spoon to create deep swirls. Arrange fire-grilled shrimp skewers across the tahini, spoon blistered peach relish over the top, then shower generously with remaining 0.5 cup Fresh mint leaves, 0.5 cup Fresh cilantro, 0.33 cup Fresh pomegranate arils, and a final drizzle of 1 tbsp Extra virgin olive oil.

   5 min

   Tip: Serve immediately while the shrimp are still hot from the coals and the tahini is cool and luscious.