Warm grilled peach and Argentinian shrimp salad
Prep: 25 Mins
Cook: 8 Mins
Serves: 4
INGREDIENTS
- 454 g peeled and deveined Argentine shrimp (10/30 ct)
- 15 ml olive oil
- 2 peaches, quartered
- Salt and freshly ground pepper
- 15 ml smoked paprika
- 1 litre mesclun
- 1/2 red onion, minced
- 125 ml pecans
- 250 ml cherry tomatoes, halved
- Croutons
- Dressing
- 30 ml peach juice
- 45ml olive oil
- 15 ml maple syrup
- 5 ml Dijon mustard
- Salt and freshly ground pepper
- 1 lb peeled and deveined Argentine shrimp (10/30 ct)
- 1 tbsp olive oil
- 2 peaches, quartered
- Salt and freshly ground pepper
- 1 tbsp smoked paprika
- 4 cups mesclun
- 1/2 red onion, minced
- 1/2 cup pecans
- 1 cup cherry tomatoes, halved
- Croutons
- Dressing
- 2 tbsp peach juice
- 3 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and freshly ground pepper
TO MAKE
- Preheat BBQ to 400ºF.
- In a bowl, combine all the ingredients for the vinaigrette and set aside.
- Brush the peaches with olive oil, salt and pepper. Grill on the BBQ for 2 minutes on each side. Remove from fire.
- Coat the shrimp with smoked paprika and pepper. Grill on the BBQ for 2 minutes on each side and set aside.
- Divide the mesclun topped with peaches and shrimp among four plates. Add red onions, pecans, tomatoes and croutons. Add dressing to taste.