Ingredients Jump to Instructions ↓

  1. 3/4 pound uncooked large shrimp

  2. 1/2 cup hoisin sauce

  3. 6 tablespoons olive oil, divided

  4. 1/4 cup lemon juice, divided

  5. 1 teaspoon hot pepper sauce

  6. 1/2 teaspoon ground cumin

  7. 4 medium peach es, halved

  8. 1/4 teaspoon salt

  9. 8 cups fresh arugula

  10. 1/2 cup fresh cilantro leaves

  11. 1/2 cup crumbled goat cheese

  12. 1 medium lemon, quartered

Instructions Jump to Ingredients ↑

  1. Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush peach halves with 1 tablespoon oil. Grill shrimp and peaches, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with peaches, shrimp and goat cheese. Squeeze lemon over salads. Yield: 4 servings.


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