Hand-Selected Recipes and Stories Straight to Your Inbox


Grilled Shrimp and Peach Salad

Serves: 4
Total Time: 


4 firm, ripe peaches, cut in half and pitted
1 pound shrimp, peeled and deveined
1/2 cup red wine vinaigrette
8 cups baby arugula leaves
4 ounces blue cheese or feta cheese, crumbled


Preheat a lightly oiled grill to medium-high. Thread the shrimp on skewers.

Generously brush the peaches and shrimp with 2 tablespoons of the vinaigrette.

Grill the shrimp until cooked through, 2 to 4 minutes per side. Transfer to a plate.

Grill the peaches, cut side-down and rotating occasionally, until softened and the skin begins to peel off, 2 to 4 minutes. Transfer to a cutting board. 

When cool enough to handle, remove the shrimp from the skewers and slice the peach halves into quarters.

In a large bowl, toss the arugula with enough remaining dressing to lightly coat. Top with the shrimp and peaches and sprinkle with cheese. Serve immediately.


Per serving: 387 calories (percent of calories from fat, 55), 29 grams protein, 15 grams carbohydrates, 3 grams fiber, 24 grams fat (7 grams saturated), 198 milligrams cholesterol, 495 milligrams sodium

the southern
kitchen difference