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Grilled Shrimp & Peach Salad With Sweet Tea Vinaigrette

June 6, 2013

• 1/2 pound raw jumbo shrimp
• 1 tablespoon olive oil
• 2 each fresh peaches
• 1 bag mixed greens
• 4 ounces blue cheese crumbles
• 4 ounces pecan pieces
• Salt and pepper to taste
• 6 ounces Sweet Tea Vinaigrette (recipe follows)
Toss Shrimp into 1tablespoon olive oil and grill for about 2 minutes on each side. Cut peaches into 8 wedges per peach; grill for 30 seconds to 1 minute per side. Toast pecan pieces. Toss mixed greens with Sweet Tea Vinaigrette and season with salt and pepper. Top greens with shrimp, peaches, blue cheese, and pecans.
Sweet Tea Vinaigrette

• 1 cup sweet tea
• 1/4 teaspoon honey
• 1 ounce cider vinegar
• 3 ounces canola oil
• 1/4 teaspoon Dijon Mustard
Simmer tea on low heat until reduced by two-thirds and cool. (Do not let boil.) Add reduced sweet tea, honey, mustard, and vinegar and wisk. While stirring, slowly add oil to emulsify. Add to mixed greens above.


From → Cooking, Holidays

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