Fried shrimp with peach dipping sauce

Ingredients:

• 450 g large shrimp, peeled and deveined
• 4 slightly underripe peaches, peeled and diced
• 0.5 cups white wine
• 1 tbsp. honey
• 1 tbsp prepared horseradish, drain the liquid
• 1 teaspoon coarse salt, divided
• 1 tbsp. l. olive oil
• Lemon juice, for serving

Preparation:

1. In a small saucepan, combine the peaches and white wine. Bring to a boil, cover, and simmer until the peaches are tender, about 10 minutes. Remove the lid and simmer for another 10 minutes to thicken slightly. Turn off the heat and stir in the honey, horseradish, and 1/2 teaspoon of salt.
2. Using an immersion blender (or the back of a fork), mash the fruit to create a sauce. Cool to room temperature or refrigerate until ready to use (you can store the sauce in the refrigerator for up to 5 days).
   Exit: 2.5 tbsp.
3. Heat a grill pan over medium heat.
4. Toss the shrimp with olive oil and the remaining 1/2 teaspoon salt. Place under a hot grill and cook until pink and opaque, about 3 minutes per side. Squeeze the shrimp with lemon juice. Transfer to a platter and serve with peach cocktail sauce.