With the continual rise of heart disease and mounting blood pressure concerns, people are becoming more conscious of the amount of salt they consume, and are opting for bolder flavoured quality salts in place of sodium-laden processed fare.
Five years ago your choices were limited to kosher, iodized, or maybe sea salt. Today there is a wide range of ways to not only add seasoning, but to also add an easy hit of flavour to your meal. McEwan stocks an impressive selection of gourmet salts ~ Tentazioni’s Truffle Salt, Terre Exotique’s Cyprus Salt with Saffron, Flor de Sal’s Black Olive Sea Salt, and Wild Hibiscus Flower’s Pyramid Salt Flakes.
This recipe combines sweet shrimp and peaches, sour lime, salty feta and an extra kick from the chili pepper salt. It makes for a perfect weeknight supper served along a light salad, or can be served as a passed hors d’oeuvre for a dinner party.
HONEY CHILI GRILLED SHRIMP & PEACH SKEWERS
1½ tbsp Mcewan’s own olive oil
1½ tbsp lime juice
1 tbsp honey
1 lb large shrimp, shelled and deveined
2 peaches, cut into 8 pieces each
1½ tsp lime zest
Generous pinch of Terre Exotique’s Diamond Salt with Esplette Chilli Pepper
2 tbsp finely crumbled reduced fat feta cheese
Lime wedges, for serving
Cilantro, for serving
Soak skewers in cold water for at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high.
In a medium bowl, combine the oil, lime juice and honey. Add the shrimp and peaches, and toss to coat fully.
Thread shrimp and peach pieces onto 8 skewers.
Grill for 3-4 minutes, turning once, or until browned and the shrimp become opaque throughout.
Pile onto a serving platter and sprinkle with the lime zest, the Esplette Chili Pepper Salt and the crumbled feta cheese. Serve with lime wedges and cilantro. Serves 4.
ABBEY SHARP, RD