It seems like the second the clock struck midnight on August 31, with internet exploded with pumpkin recipes. I’m just as excited about fall flavors as everyone else, but I’m still not quite ready to let go of summer. There’s still so much fresh produce to enjoy!
Right now peaches, tomatoes, and corn are all in their prime. I combined all three into a fantastic salsa thats just as good with chips as it is spooned over soft polenta. This meal looks incredible elegant – especially when you use big shrimp – but it’s super simple to make. All you need is one skillet, one saucepan, and about 20 minutes.
(On a side note, I just noticed that this is my second recipe in a row that uses fruit in a savory dish. I know that not everyone loves that combination; I promise I’ll make it up to you with my next recipe!)