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Hot Honey Shrimp and Peach Salad
PREP TIME: 15 minutesCOOK TIME: 5 minutesTOTAL TIME: 20 minutes
SERVINGS
Ingredients
- 12 pound Wild Artisan Blue Shrimp
- 3 tablespoons honey
- 12 teaspoon cayenne pepper
- 1 teaspoon paprika
- Zest 1 lemon
- Zest 1 lime
- 2 tablespoons extra virgin olive oil (separated)
- 12 teaspoon kosher salt
- 2 handfuls arugula
- 2 ripe Oregold peaches (sliced)
- 1 cup mixed tomatoes
- 14 cup goat cheese
- 14 cup pecans
- 12 cucumber (halved)
- 4-5 leaves fresh basil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
Shopping List
Oregold® Peaches
Wild Artisan Blue Shrimp - raw, peeled, deveined
Instructions
- Heat oven to 500 degrees Fahrenheit
- In a medium bowl, combine 2 tablespoons of honey, cayenne pepper, paprika, lemon zest, lime zest, 1 tablespoon olive oil, and salt.
- Add the shrimp and coat them using your hands. Either wear gloves or make sure to wash your hands after since you're working with raw fish.
- Arrange the shrimp on a baking tray and cook in the oven for 5 minutes.
- Arrange the arugula in a large bowl or on a large plate.
- Top with peaches, cherry tomatoes, goat cheese, pecans, cucumber, and basil.
- Add the spicy honey shrimp on top.
- For the dressing: In a small bowl, whisk together 1 tablespoon olive oil, balsamic vinegar, Dijon mustard, 1 tablespoon honey, and salt to taste. Drizzle over the salad before serving.
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Recipe Author: Natalie Behn
AUTHOR
Autumn Micketti is the Assistant Manager of SEO & Content for 1-800-Flowers. Her love of music has found her writing articles for SPIN, The Siskiyou, and The Verse, and interviewing small and large artists like Mumford & Sons, Maroon 5, and The Weepies. When she's not writing about love songs or Oregold® Peaches, you can find her exploring mountains, listening to the latest album release of her current musical obsession, DJing local events, or spending time with her extended family.
