Grilled Shrimp and Apple Skewers

In addition to being delicious, apples (in season right now!) are a good source of fiber, potassium and vitamin C. Pair fresh Cherry Creek apple with jumbo shrimp from Pete and Clara’s Seafood and Mizell Farms’ basil for skewers that are apple-utely the best. Serve over Cajun Grain rice to complete the meal.


  • 3 tablespoons honey
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon strawberry jam
  • 1/4 teaspoon crushed red pepper flakes
  • 1 clove garlic, minced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons white sugar
  • 2 Gala apples, cored and cut into eighths
  • 16 jumbo shrimp, peeled and deveined


Whisk together the honey, olive oil, basil, strawberry jam, red pepper flakes, garlic, red wine vinegar, lemon juice and white sugar in a small bowl. Place the apples and shrimp into a large resealable plastic bag. Pour the marinade over the shrimp and apples, seal the bag, and shake to coat; refrigerate for 30 minutes.

Preheat an outdoor grill for medium-high heat. Thread the shrimp and apples alternately on 4 metal or soaked wooden skewers. Discard the remaining marinade. Cook the skewers on the preheated grill until the shrimp are opaque, about 5 minutes per side.

Recipe courtesy of

Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.