->Shrimp Peach 01 <-

Serves: 4

4 firm, ripe peaches, cut in half and pitted

1 pound shrimp, peeled and deveined

1/2 cup red wine vinaigrette, divided

8 cups arugula leaves

4 ounces blue cheese or feta, crumbled

Preheat a lightly oiled grill to medium-high. Thread shrimp on a

skewer. Generously brush peaches and then shrimp with 2 tablespoons

vinaigrette.

2 to 4 minutes per side, or until cooked through.

2 to 4 minutes, or until

softened and skin begins to peel off, turning occasionally. When

cool enough to handle, remove shrimp from skewers and slice peach halves into quarters. In a bowl, toss arugula with enough remaining dressing to lightly

coat. Top with shrimp and peaches and sprinkle with cheese.