• ⅓ fresh lemon juice
  • 1 ¼ cups avocado oil, divided
  • 1 large red onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 tbsp red pepper flakes
  • 1 bunch Italian parsley, roughly chopped
  • 1 bunch cilantro, roughly chopped
  • 20 fresh basil leaves, reserving half for garnish
  • ½ bunch mint, torn, reserving half for garnish
  • 5 peaches, pits removed and quartered
  • 1 lb shrimp, peeled and deveined
  1. In a medium bowl, combine lemon juice, 1 cup avocado oil, red onion, garlic, red pepper flakes, parsley, cilantro, basil, and mint. Place ½ of the mixture in a separate bowl and set aside for serving.
  2. Add shrimp to the bowl with the marinade and toss well to combine. Marinate for 30 minutes.
  3. Preheat grill to medium-high. Remove shrimp from marinade, shaking off any excess. Put the shrimp in a grilling basket, then place on the grill. Cook until the shrimp are pink and translucent, about 5-7 minutes, turning once.
  4. Brush peach quarters with remaining ¼ cup avocado oil. Place peaches on the grill and cook until grill marks appear on both sides, about 4-5 minutes per side.
  5. Arrange shrimp and peaches on platter and top with reserved herb mixture. Garnish with reserved basil and mint.