BBQ Shrimp with Peach Chutney | Sonoma-Cutrer Vineyards

Ingredients

• 12 large shrimp (at least 16 -20 or larger) (Shrimp)
• 2 tbsp olive oil (Shrimp)
• Salt and pepper to taste (Shrimp)
• 4 metal skewers (Shrimp)
• 1/2 c cider vinegar (Chutney)
• 1/2 c dry white wine (Chutney)
• 1/2 c loosely packed brown sugar (Chutney)
• 1/2 c sweet red pepper, seeded, diced 1/4 inch (Chutney)
• 1/2 white onion, peeled and diced (Chutney)
• 1/2 tsp red pepper flakes, or to taste (Chutney)
• 1/3 c golden raisins (Chutney)
• 1 tbsp finely chopped garlic (Chutney)
• 2 tbsp finely chopped ginger (Chutney)
• 1/2 tsp salt (Chutney)
• 2 lbs firm ripe peaches, blanched to remove the skin, pitted and cut into 1/2-inch dice (Chutney)
• 1/2 medium Spanish onion, minced (BBQ Sauce)
• 1/2 tbsp unsalted butter (BBQ Sauce)
• 1/4 chipotle pepper minced (BBQ Sauce)
• 1/4 c sugar (BBQ Sauce)
• 1/2 c sherry vinegar (BBQ Sauce)
• 1/2 c strong brewed coffee (BBQ Sauce)
• 1 c ketchup (BBQ Sauce)
• 1 tbsp Dijon mustard (BBQ Sauce)
• Water as needed (BBQ Sauce)