Surf and Turf Shrimp Kebabs

Ingredients:

• 1 tbsp unsalted butter
• 1 shallot, finely diced
• 1/4 cup granulated sugar
• 4 small ripe peaches (about 0.5 kg), coarsely chopped
• 1/4 cup peach jam
• 2 tablespoons Worcestershire sauce
• 2 tablespoons white wine vinegar
• A pinch of red pepper flakes
• 2 sprigs of fresh thyme
• 2 ears of corn, peeled, cut each into 8 rounds
• 600 g beef tenderloin, cut into 16 pieces approximately 4 cm in size.
• 16 large shrimp, peeled and deveined (about 0.5 kg)
• Olive oil
• White rice, for serving
• Green salad, for serving
• Special equipment: four 37cm long metal skewers; a large grill pan; a pastry brush

Preparation:

1. In a medium saucepan over medium-high heat, melt the butter until foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar melts and the peaches begin to soften, about 3 minutes.
2. Add the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup water. Bring to a boil, then reduce heat and simmer until the peaches are completely soft and the mixture thickens to a jam-like consistency, 10-15 minutes, depending on how juicy the peaches are. Discard the thyme sprigs. If the peaches are not fully cooked, mash them with a potato masher. Keep warm over low heat.
3. Meanwhile, heat a large grill pan over high heat.
4. Thread one piece of corn onto a skewer, then add a piece of meat and a shrimp; repeat in this order until you have four pieces of each ingredient on each skewer. Repeat with the remaining corn, meat, and shrimp, threading them onto three more skewers. Brush the kebabs with olive oil and season generously with salt and pepper.
5. Grill the kebabs, turning several times, until the steak and shrimp are cooked through, 25-30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad, and the remaining peach sauce on the side.