Shrimp Salad with Peaches |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Trying to change my husbandâs taste for meat and potatoes is easy when I can satisfy him with a flavorful shrimp dish, complete with healthy fruit and greens.Gilda Lester, Millsboro, Delaware Ingredients:
3/4 pound uncooked large shrimp |
1/2 cup hoisin sauce |
6 tablespoons olive oil, divided |
1/4 cup lemon juice, divided |
1 teaspoon hot pepper sauce |
1/2 teaspoon ground cumin |
4 medium peaches, halved |
1/4 teaspoon salt |
8 cups fresh arugula |
1/2 cup fresh cilantro leaves |
1/2 cup crumbled goat cheese |
1 medium lemon, quartered |
Directions:
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.
2. 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.
3. 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.
4. 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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