Ingredients

• 3 Peaches halved and pitted
• Olive Oil Cooking Spray
• 1/4 tsp Ground Cinnamon
• 1/2 cup chopped Red Onion
• 1/2 cup chopped Red Bell Pepper
• 1 Jalapeno Pepper seeded and minced
• 2 Tbsp freshly squeezed Lime Juice
• 1 tsp Ground Cumin
• 1/2 tsp Salt
• 1/4 cup chopped Cilantro

• 1 lb large Shrimp peeled and deveined
• 1/4 cup Arrowroot Starch
• 1 Egg beaten
• 1/2 cup Hazelnut Flour
• 1/4 cup Shredded Coconut
• 2 tsp Ground Ginger
• Salt and Pepper
• Olive Oil Cooking Spray

Instructions

1. Preheat grill to medium heat. Mist both sides of peach halves with cooking spray and sprinkle the flesh sides with cinnamon. Place cut side down on the grill for 5-6 more; flip and cook for another 5-6 minutes until softened and charred. Remove from grill and set aside to cool.
2. In a medium bowl, combine remaining salsa ingredients. When peaches are cool enough to handle, slip the skins off and chop. Stir into the salsa. Refrigerate for 30 minutes to blend flavors.
3. Meanwhile, prepare the shrimp. Preheat oven to 400ºF. Place a wire rack over a baking sheet and mix with cooking spray.
4. Place arrowroot starch in a baking dish or pie dish. Add egg to a small bowl and beat with a fork. Combine hazelnut meal, coconut and ginger in another baking dish or pie dish. Working with a few shrimp at a time, dredge each one through the arrowroot starch and shake off excess, then dip in egg and then hazelnut mixture, turning to coat all sides. Place on the wire rack and repeat with remaining shrimp. Mist tops of shrimp with cooking spray.
5. Bake for 10 minutes, then turn on broiler and cook for another 2-3 minutes, until tops are lightly browned. Serve hot with peach salsa.