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Categories:
pecans shrimp olive oil cayenne pepper peaches baby greens salt blue cheese Sweet Tea Vinaigrette Tea cider vinegar honey mustard salt canola oil
Viewed: 2 - Published at: 3 years agoIngredients
- 1 cup pecans (toasted and coarsely chopped)
- 1 lb jumbo raw shrimp (peeled and de-veined)
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 2 large fresh peaches (cut into 8 wedges each)
- 1 (6 ounce) bag mixed baby greens
- salt and pepper (to taste)
- 1 cup blue cheese (crumbled)
- Sweet Tea Vinaigrette
- 1 cup sweetened tea
- 2 tablespoons cider vinegar
- 1/4 teaspoon honey
- 1/4 teaspoon Dijon mustard
- 1 pinch salt
- 6 tablespoons canola oil
Method
- Sweet Tea Vinaigrette Preparation:
- Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
- Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
- While the vinaigrette cools, grill the shrimp and peaches!
- Salad preparation:
- Preheat oven to 350°.
- Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- Preheat grill to 350° to 400° (medium-high) heat.
- Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
- Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
- Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.
