Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 729.19 Kcal (3053 kJ) | ||
| Calories from fat | 443.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.24g | 76% | |
|---|---|---|---|
| Cholesterol | 81.33mg | 27% | |
| Sodium | 1779.6mg | 74% | |
| Potassium | 607.12mg | 13% | |
| Total Carbs | 57.66g | 19% | |
| Sugars | 22.95g | 92% | |
| Dietary Fiber | 6.13g | 25% | |
| Protein | 19.87g | 40% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 2.5mg | 14% | |
| Calcium | 381.2mg | 38% | |
| Amount Per 100 g | |||
| Calories | 186.43 Kcal (781 kJ) | ||
| Calories from fat | 113.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 76% | |
|---|---|---|---|
| Cholesterol | 20.79mg | 27% | |
| Sodium | 454.98mg | 74% | |
| Potassium | 155.22mg | 13% | |
| Total Carbs | 14.74g | 19% | |
| Sugars | 5.87g | 92% | |
| Dietary Fiber | 1.57g | 25% | |
| Protein | 5.08g | 40% | |
| Vitamin C | 8.1mg | 53% | |
| Iron | 0.6mg | 14% | |
| Calcium | 97.5mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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