Who can resist shrimp and peaches in the summer? My husband and I love a nice summer date night meal that involves a simple grilled protein and light sides. It’s just too darn hot in Florida at this time of year for pot roast. This salad is a perfect illustration of an ideal meal for the two of us on an evening when the girls are out having fun and we adults stay in for fun of our own. By cooking outside we keep the house cool and the cleanup simple. The ripe peaches I have been finding this year are really great and I can see as long as they are in season this meal making plenty of appearances. Add a nice crusty bread with olive oil for dipping and cold crisp white wine you are have an unforgettable meal. If you double or triple this recipe you could have a very elegant BBQ dinner party that would leave burgers in the dust!
Tomato and Peach Shrimp Salad
Ingredients
For the Salad
- ½ lbs grilled shrimp
- 1 Large ripe peach
- 1 Large ripe tomato
- 1 clementine or other small orange
- Purple onion
- Large bed of arugula
- Generous drizzle of Balsamic Vinegar Glaze
For the Dressing
- Juice of one lemon
- Drizzle of olive oil
- One clove of garlic
- Salt and Pepper
Instructions
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The dressing is very light and simple just whisk together the ingredients and set aside to allow the flavors to mingle. You can make this hours or moments in advance.
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Grill the shrimp with just a little olive oil, salt and pepper. A nice hot grill and a quick flip are the key to cooking your shrimp without over cooking them. Remember as soon as they start to get pink get them off. Set the shrimp aside while you build your salad.
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Slice the peaches and tomatoes in to nice wedges. Salt them lightly. Next thin slice the red onion and peel and cut in half the orange sections. Any tasty small orange that has low pulp will work for this salad so clementines, mandarins or tangerines. Toss the arugula, onions and oranges in the dressing and then put them in your serving bowl. Taste and adjust salt as needed. Next arrange the shrimp, tomatoes and peaches on top of the greens. Give a drizzle of the balsamic glaze, store bought is perfect.
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Serve this with a crusty bread and dry white wine for an elegant BBQ dinner or lunch. This will make a full meal for two people. Or a spectacular appetizer salad for four.
