Grilled Shrimp and Peach Salad - 2016 Albariño
Recipe Date:
July 1, 2018
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Albariño, with its floral aromas, crisp freshness, and rich flavors, yearns for pairings like sharp goat cheese, salads with that are laced with sweet and pungent balsamic vinegar, and of course seafood. The addition of peaches complements the characteristic peach and apricot found in Albariño.
Ingredients
- 4 cups Baby spring lettuce mix
- 1/2 lb Shrimp
- Wooden skewers
- Olive oil
- Kosher salt & pepper to taste
- 1 Peach, sliced into wedges
- 1 Red bell pepper, sliced into strips
- 1/2 cup Pecans
- 2 ozs Crumbled goat cheese
- Vinagrette:
- 1/2 cup Extra virgin olive oil
- 1/4 cup White balsamic vinegar
- 1 tbsp Raw honey
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Directions
Heat the grill to medium. Thread the shrimp onto wooden skewers. Drizzle the shrimp with olive oil and add salt and pepper to taste. Grilled shrimp on both sides for a total of 3 to 5 minutes.
Thread the sliced peaches and red peppers alternately onto wooden skewers. Grill for a total of 6 to 8 minutes or until the peaches and peppers are slightly soft. Remove The peaches and peppers from the skewers and set aside.
In a small jar whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Arrange the lettuce mix in a bowl. Arrange the red peppers and peaches on top of the salad. Next, top with pecans and goat cheese and the shrimp skewers. Drizzle the vinaigrette over the salad and serve.
Total time 30 minutes.