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RECIPES  /  MAIN DISH  /  GRILLED SHRIMP AND PEACH SALAD  /  PRINT

Grilled Shrimp and Peach Salad

Serves: 4
Total Time: 

Ingredients

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

Instructions

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.


Nutrition

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

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