This is truly one of the most delicious and freshest dishes we’ve made all summer, combining fresh peaches with shrimp wrapped in basil and prosciutto. We adore this for its gorgeous flavor—the salty tang of the prosciutto against the sweetness of the carmelized peaches—and the extra bonus is that it’s low in calories.
Now, if you heard about this on our Food Schmooze Party show, you might think the only way to make this on the grill or stove-top is with skewers, because that’s the way Chris Prosperi and I first tried it. I did it again recently on vacation and discovered it’s a lot easier to make this off the skewers; you can cook each part the way you’d like and there’s no danger of the fruit falling off. So here is my updated (2.0) version of the dish, the easiest way possible. (Supermarket prosciutto from the deli is fine; no need to splurge on artisanal brands for this one.)