May 26, 2020
Grilled Shrimp & Peaches over a Spring Mix Salad with a Lemon-Mint Dressing
Serves 4
It’s been really warm out the last few days and it’s been a while since we’ve barbecued. I love fruit mixed with seafood and felt like something sweet, tangy, flavourful, healthy and delicious. Inspiration struck. I came up with this recipe and prepped it but my husband did the grilling (I’m ashamed to admit, even with all the cooking I do, I still have yet to attempt the BBQ). This meal turned out exactly, if not better, than I expected.
Ingredients:
- 60 small shrimp – peeled
- 5 peaches – cut into 8 wedges each
- 1 red pepper – sliced 1″ x 1″
- 4 handfuls spring mix
- 2 handfuls cucumber – quartered and sliced
- 10-12 wood skewers – soaked in water to avoid burning
Marinade:
- 1/3 cup olive oil + 1 tbsp olive oil
- 3 tbsp lemon juice
- 2 tbsp fresh mint – finely chopped
- 1/2 tsp chili pepper flakes
- 1/4 tsp salt
- 1/4 tsp pepper
Salad Dressing:
- 1/2 cup olive oil
- 1/2 cup lemon juice
- 2 tbsp fresh mint – finely chopped
- 2 shallots – finely chopped
- 4 tbsp fresh ginger – finely grated
- 1/4 tsp salt
- 1/4 tsp pepper
Directions:
- Rinse and prepare all produce
- Mix all marinade ingredients (except 1 tbsp oil) in small dish
- Put shrimp and peaches in medium bowl, add marinade, mix well
- String shrimp and peaches onto skewers
- Mix red peppers with 1 tbsp oil in small dish then string onto final 2 skewers
- BBQ all skewers at 350º (shrimp on top rack, red peppers on low rack) for approx. 15-20 minutes until shrimp are fully cooked (no longer translucent)
- Mix all salad dressing ingredients in small dish, mix well
- Mix spring mix, cucumber and salad dressing in large bowl
- Plate salad topped with 2 shrimp skewers and half a red pepper skewer each
