Shrimp Salad with Peaches

Name: Shrimp Salad with Peaches
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 4 servings.
Ingredients: 3/4 pound uncooked large shrimp; 1/2 cup hoisin sauce; 6 tablespoons olive oil, divided; 1/4 cup lemon juice, divided; 1 teaspoon hot pepper sauce; 1/2 teaspoon ground cumin; 4 medium peaches, halved; 1/4 teaspoon salt; 8 cups fresh arugula; 1/2 cup fresh cilantro leaves; 1/2 cup crumbled goat cheese; 1 medium lemon, quartered

My husband doesn’t miss his beloved meat and potato meals when I cook up this shrimp dish, rounded out with fresh fruit and greens.

Ingredients

3/4 pound uncooked large shrimp
1/2 cup hoisin sauce
6 tablespoons olive oil, divided
1/4 cup lemon juice, divided
1 teaspoon hot pepper sauce
1/2 teaspoon ground cumin
4 medium peaches, halved
1/4 teaspoon salt
8 cups fresh arugula
1/2 cup fresh cilantro leaves
1/2 cup crumbled goat cheese
1 medium lemon, quartered

Directions

Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard marinade.
Thread shrimp on four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush peach halves with 1 tablespoon oil.
Grill shrimp and peaches, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with peaches, shrimp and goat cheese. Squeeze lemon over salads.