Ingredients Jump to Instructions ↓

  1. Grilled Shrimp and Peach Salad

  2. Serves: 4

  3. 4 firm, ripe peaches, cut in half and pitted

  4. 1 pound shrimp, peeled and deveined

  5. 1/2 cup red wine vinaigrette, divided

  6. 8 cups arugula leaves

  7. 4 ounces blue cheese or feta, crumbled

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

  9. skewer. Generously brush peaches and then shrimp with 2 tablespoons

  10. vinaigrette.

  11. 2 to 4 minutes per side, or until cooked through.

  12. 2 to 4 minutes, or until

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

  14. 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

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


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