Yield: 10-12 appetizers

Ingredients:

Heirloom Tomato-Peach Salsa:
• 1 peach, skin charred and removed, fine diced
• 2 heirloom tomatoes, fine diced
• 1 red onion, fine diced
• 1 red bell pepper, fine diced
• 1/2 jalapeño, seeded and diced
• 2 Tablespoons chopped cilantro
• Lime juice
• Salt
  
  Rock Shrimp:
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 1 jalapeño, seeded and finely diced
• 1 clove garlic, minced
• ¾ pound rock shrimp
• Salt and pepper to taste
  

Method:
For the Salsa:
Combine all ingredients and let sit for 1 hour.

For the Rock Shrimp:
In a sauté pan, heat butter and olive oil. Add the jalapeño and garlic and cook for 20 seconds. Add the rock shrimp and salt and sauté for about a minute and a half. Adjust seasoning with a little salt and pepper and remove from heat. Place a few rock shrimp in a Chinese soup spoon and top with heirloom tomato-peach salsa.

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