Footprints® Plants Edibles Recipes

Peach Blueberry Salsa

Serves 6
Peach Blueberry Salsa

These shrimp are bright and sweet. Eat them hot off the grill, or serve them with a tropical salsa, shredded cabbage, flour tortillas and plenty of cold beer! Grill extra and save them for a cold lunch the next day.


  • 1/2 cup soy sauce
  • 1/2 tsp lime zest
  • 1/4 tsp orange zest
  • 1/2 cup fresh squeezed orange juice
  • 1/2 cup lime juice. About 2 limes.
  • 1/2 cup unseasoned rice wine vinegar
  • 2 cloves garlic, minced
  • 3 whole scallions, thinly sliced
  • 1 Footprints Edibles Hot Sunset chile pepper, sliced horizontally into rounds
  • 1/4 cup plus 2 tbs chopped Footprints Edibles Calypso cilantro
  • 1 tbs toasted sesame oil
  • 1/2 tsp salt
  • 2 ½ pounds 21-25 count shrimp
  • Skewers for the grill



If using wooden skewers, soak in water.*

Whisk together all ingredients, except shrimp and 2 tbs additional Footprints Edibles Calypso cilantro, in a bowl

Peel and devein shrimp, if needed, and place in a freezer bag. Pour marinade over shrimp.

Seal the bag, place in clean bowl, and refrigerate for 20-30 minutes. Drain shrimp.

Remove shrimp from marinate and skewer. Pierce each one twice, so they don’t spin when you turn them

Using a hot grill, cook shrimp off of direct heat for 2-3 minutes per side until opaque.

Remove from heat, toss with 2 tbs fresh cilantro and serve with additional lime wedges.

* Soaking your skewers prevents them from burning on the grill.

Buy shrimp by size. The “count” for shrimp refers to how many are in a pound.