Ingredients:
Prep time: 10 minutes Cooking time: About 15 minutes total Makes four to six servings 1/4 cup extra-virgin olive oil 2 cloves garlic, minced 2 tablespoons chopped fresh herbs (combination like basil, marjoram, rosemary and thyme) 3 California peaches, pitted 1 pound large shrimp, peeled and deveined 1 lemon, halved and thinly sliced Freshly-ground salt and pepper to taste

Instructions:
Heat oil in small skillet until very hot. Add garlic and cook briefly until aromatic; do not allow garlic to brown. Remove from heat immediately and stir in herbs; set aside. Cut peaches into 1-inch chunks and thread onto skewers alternately with shrimp and lemon slices. Brush lightly with garlic-herb oil. Grill over medium-high heat 3-5 minutes per side or until shrimp is pink and cooked through. Remove from grill and drizzle with remaining oil. Pair with chilled Mirassou Monterey County Chardonnay. All materials courtesy of California Tree Fruit Agreement/Mirassou Winery. For more recipes and wine suggestions, visit www.eatcaliforniafruit.com and www.mirassou. com