Grilled Shrimp, Peach and Goat Cheese Salad
- 227 g (8 oz) tail-off shrimp, peeled
- Wooden skewers, soaked in water 20 minutes
- Olive oil
- Kosher salt and pepper, to taste
- 1 peach, pitted and sliced into wedges
- 1 red bell pepper, cored and sliced into strips
- 1 L (4 cups) baby spring lettuce mix
- 125 mL (½ cup) pecans
- 60 g (2 oz) goat cheese, crumbled
- 125 mL (½ cup) extra virgin olive oil
- 60 mL (¼ cup) white balsamic vinegar
- 15 mL (1 Tbsp) raw honey
- 2 mL (½ tsp) kosher salt
- 1 mL (¼ tsp) black pepper
DRESSING
Heat a grill to medium. Thread the shrimp onto wooden skewers. Brush the shrimp with olive oil; sprinkle with salt and pepper. Grill the shrimp, about 2 minutes per side, until shrimp is pink and cooked through; set aside.
Thread peach and pepper slices onto wooden skewers. Grill 6 to 8 minutes total, or until peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers; set aside.
Prepare the dressing: In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Arrange the lettuce mix in 2 bowls or on 2 plates. Arrange the red peppers and peaches on top of each salad. Top with pecans, goat cheese and the shrimp skewers. Drizzle the dressing over the salad. Make 2 servings.
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