Grilled Shrimp, Peach and Goat Cheese Salad

Recipe and photo courtesy of Alison Randall (homeandplate.com)

• 8 oz tail-off shrimp, peeled
• Wooden skewers, soaked in water 20 minutes
• Olive oil
• Kosher salt and pepper, to taste
• 1 peach, pitted and sliced into wedges
• 1 red bell pepper, cored and sliced into strips
• 4 cups baby spring lettuce mix
• 1⁄2 cup pecans
• 2 oz goat cheese, crumbled

DRESSING

• 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

Heat a grill to medium. Thread the shrimp onto wooden skewers. Brush the shrimp with olive oil; sprinkle with salt and pepper. Grill the shrimp, about 2 minutes per side, until shrimp is pink and cooked through; set aside.

Thread peach and pepper slices onto wooden skewers. Grill 6 to 8 minutes total, or until peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers; set aside.

Prepare the dressing: In a small jar, whisk together the olive oil, balsamic vinegar, honey, salt and pepper.

Arrange the lettuce mix in 2 bowls or on 2 plates. Arrange the red peppers and peaches on top of each salad. Top with pecans, goat cheese and the shrimp skewers. Drizzle the dressing over the salad. Make 2 servings.