Barbecued Shrimp and Peach Kabobs

12 (12 inches each) metal or bamboo skewers

1 tbsp. packed dark brown sugar

1 tsp. ancho chile powder

1 tsp. sweet paprika

½ tsp. ground cumin

¼ tsp. cayenne (ground red) pepper

Salt & pepper

1 pound (16- to 20-count) shelled deveined shrimp

3 medium peaches, cut into 1-inch chunks

1 bunch green onions, dark green parts trimmed, cut into 2-inch pieces

Lime wedges, for serving

Preparation:

If using bamboo skewers, soak skewers in cold water at least 30 minutes to prevent burning. Prepare outdoor grill for direct grilling on high. In large bowl, combine brown sugar, chile powder, paprika, cumin, cayenne, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Add shrimp, peaches, and onion; toss until evenly coated. Thread shrimp, peaches, and onion alternately onto skewers. Grill 3 to 4 minutes or until browned and shrimp just become opaque throughout, turning once. Serve with lime wedges. Serves: 4.