Kebab's for Two

Allowing the mixture to sit in the refrigerator for 30 minutes allows some of the juice from the peaches to coat the shrimp - they tasted like they had a spicy peach glaze.  With the marinaded slaw, this was a wonderful light summer supper.

  1/2 Tbl Light Brown Sugar                                                       Pinch Salt

  1/2 Tsp Ancho Chili Powder                                                    Pinch Pepper

  1/2 Tsp Hot Paprika                                                                 10 Ounce Shrimp

  1/4 Tsp Cumin                                                                         2 Medium Peaches, cut into 1-inch

  1/4 Tsp Cayenne Pepper                                                          -chunks

Shell and devein shrimp.  Set aside.  Cut the peaches into 1 inch pieces and put in a large covered bowl.  In a small bowl, stir together the spices.  Pour over the peaches, top with the shrimp and stir or shake to coat evenly.  Refrigerate for 30 minutes.  Heat grill to high heat.  Thread shrimp, peaches, and onion alternately onto skewers.  Grill 2 minutes per side or until browned  and shrimp just become opaque throughout, turning once.