Grilled Shrimp & Blueberry Grilled Peach Salad

‘Tis the season for fresh ingredients!  Laurie Crowell, the owner of Golden Fig, brings us a bright filling salad perfect for spring as U.S. grown fruits start to roll into the stores.  Pair it with grilled shrimp, salmon, or chicken and you have the perfect Monday Night Meal.

Blueberry Grilled Peach Salad

1 pint fresh blueberries
2 peaches, cut in half, grilled and then diced
2 Persian cucumbers, diced large
1/2 C crumbled feta or shaved ricotta salata
3 TB fresh lime juice
1 TB mustard
1 TB honey
1 TB olive oil
1 TB fresh basil chiffonade
1 tsp fresh mint, chopped
kosher salt and black pepper to taste

In large bowl combine the blueberries, peaches, cucumbers and feta.

Whisk or shake up in a jar lime juice, mustard, honey, olive oil, basil, mint, salt and pepper.

Drizzle vinaigrette over salad.

Cover and refrigerate until ready to serve.


Grilled Shrimp

1.5 lb large shrimp (cleaned)
1/3 C olive oil
2 TB chopped parsley
1 TB fresh basil, chopped (plus more for garnish)
1 tsp fresh mint, chopped (plus more for garnish)
2 tsp lime juice
Kosher salt and black pepper to taste
Lime wedges for garnish

Place shrimp in ziplock bag or shallow dish.

Combine remaining ingredients and pour over shrimp. Let marinate 15 minutes.

Preheat grill to medium heat

Skewer shrimp. Cook about 2 minutes per side.

Remove from heat, remove from skewer into bowl. Cover bowl with plate and lest rest a few minutes before serving.

Toss with remaining fresh herbs and serve with a lime wedge.

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