Every Bite Drips with Buttery Heat, Citrusy Punch, and Garden-Fresh Herbs
Shrimp on the grill is already a win—but when you brush it in duck fat and Dijon, toss it in a juicy peach-pineapple salsa, and finish with herb-packed gremolata and chili oil? Game over. This dish brings sweet, spicy, and smoky all together on one crunchy bite of toasted sourdough.
This recipe is bold, layered, and bright—perfect for summer cookouts, fancy brunch energy, or when you’re just feeling like showing off for yourself. With citrus zest, habanero heat, and fresh herbs, it’s giving tropical flavor with fine dining finish.
Ingredients
For the Shrimp:
- 1–2 lbs shrimp, peeled and deveined
- Dijon mustard
- Duck fat (or substitute olive oil or butter)
- Salt and pepper, to taste
For the Peach Pineapple Salsa:
- Pineapple juice
- Orange zest
- Lime zest
- Grated fresh ginger
- Turmeric powder
- Habanero peppers, finely minced
- Sumaq powder
- Salt and black pepper, to taste
- Red onion, finely diced
- Fresh peaches, diced
- Tajín seasoning
For the Gremolata:
- Fresh dill, chopped
- Fresh parsley, chopped
- Lemon juice and zest
- Olive oil
To Finish:
- Chili oil (for drizzling)
- Toasted sourdough slices
Step-by-Step Instructions
1. Prepare the Shrimp
Peel and devein the shrimp, then pat dry.
Brush each shrimp with a mix of Dijon mustard and duck fat.
Season generously with salt and pepper.
2. Grill the Shrimp
Preheat grill to medium-high.
Place shrimp directly on the grill grates and cook for 2–3 minutes per side, just until opaque and lightly charred.
Be careful not to overcook—they go fast!
3. Make the Peach Pineapple Salsa
In a bowl, combine:
- Pineapple juice, orange zest, and lime zest
- A bit of grated ginger and a pinch of turmeric powder
- Habanero pepper, sumaq powder, and Tajín
- Add in diced red onion and fresh peaches
- Season with salt and pepper to taste
Mix well and chill until ready to serve.
4. Make the Gremolata
In a small bowl, mix together:
- Chopped dill and parsley
- Lemon juice and lemon zest
- A generous drizzle of olive oil
5. Assemble the Dish
Toss the grilled shrimp in the Gremolata, making sure they’re well coated.
Spoon the peach pineapple salsa on top or toss the shrimp in it for full flavor.
6. Plate and Finish
Serve the shrimp and salsa over toasted sourdough slices.
Drizzle with chili oil for that spicy, glossy finish.
Serve immediately and enjoy every juicy, citrusy, crispy, herby bite.
Pro Tips and Serving Suggestions
- Want extra crunch? Add toasted pepitas or crushed plantain chips on top.
- Don’t skip the chili oil—it adds flavor and color.
- Substitute sumaq with a squeeze of pomegranate molasses if needed.
- This also works beautifully over salad greens or rice bowls if you skip the toast.
About the Creator
This flavor-packed dish comes from Chef Bruja (@chefbruja), a bold culinary artist who blends ancestral roots with modern fire. Known for unapologetic flavor, vibrant plates, and a fearless approach to food, Chef Bruja brings global soul to every dish—rooted in spice, spirit, and pure joy.
Follow @chefbruja on Instagram for more beautifully bold, culturally rich creations.
Chef Bruja | @chefbruja