Zesty Grilled Shrimp, Bread and Sweet Peach Salad with Avocado Vinaigrette.
Ingredients
- 2 pounds shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 2 teaspoons chipotle chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon honey
- zest of 1 lemon and 1 lime
- kosher salt and pepper
- 4 thick slices ciabatta bread
- 6 cups mixed greens spinach or arugula
- 1 peach, thinly sliced
- 2 ears, grilled corn, kernels removed
- 1 cup cherry tomatoes, halved if large
- 1 avocado, halved and pitted
- 1 cup fresh cilantro
- 1 jalapeño, halved and seeded, if desired
- juice of 1 lime
- 2 tablespoons apple cider vinegar
- 1 pinch of kosher salt
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Instructions
- 1. In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper
- 2. Preheat an outdoor grill or grill pan to high. Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.
- Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.
- 3. Meanwhile, rub the ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.
- 4. To assemble, arrange the salad greens in a large bowl and top with peaches, corn, and tomatoes. Slide the shrimp off the skewers and add to the salad. Tear the ciabatta bread over the salad. Serve the vinaigrette drizzled over top (recipe follows). Enjoy!
- 1. Combine all ingredients in a blender, add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.
Source
Original recipe: View Original
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