Grilled Shrimp and Peaches

Directions:

1. If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning.
2. Prepare outdoor grill for direct grilling on high.
3. In large bowl, combine brown sugar, ancho chile powder, paprika, cumin, cayenne, salt, and pepper. Mix thoroughly.
4. Add shrimp, peaches, and onion; toss until evenly coated.
5. Thread shrimp, peaches, and onion alternately onto skewers.
6. Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once.
7. Remove and serve with lime wedges.