• ⅓ c fresh lemon juice
  • 1 c avocado oil, plus 1/4 c for grilling (Extra virgin police oil may be used in place of avocado oil)
  • 1 bunch Italian parsley, stems removed, rough chop
  • 20 leaves fresh basil, stems removed, reserve half for garnish
  • 1 bunch cilantro, stems removed, rough chop
  • ½ bunch mint, stems removed, torn, reserve for garnish
  • 1 large red onion, thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp red pepper flakes
  • 5 firm but ripe peaches, pits removed, quartered
  • 1 lb shrimp, peeled and deveined
  1. Heat grill to medium high. In medium bowl combine lemon juice, 1 cup avocado oil (or olive oil,) parsley, basil, cilantro, mint, red onion, garlic and red pepper flakes. Place ½ of mixture in separate bowl and set aside.
  2. Place shrimp in a third bowl and pour half of mixture over shrimp, let marinate for 30 minutes.
  3. Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on grill and cook until grill marks appear on both sides. Do not overcook. Remove shrimp from marinade and place in grilling basket. Place shrimp on the grill and cook until done, turning once.
  4. Arrange shrimp and peaches on platter and top with reserved herb mixture.