Summer Shrimp Wedge Salad With Peaches, Tomatoes & Corn


 

Anytime you're in the mood for a quick and easy salad that has summer written all over it, this shrimp wedge salad with peaches, tomatoes, and corn is the juicy and refreshing bite you're looking for. Succulent shrimp steamed in a flavorful blend of herbs and spices pair perfectly with the sweetness of ripe peaches.


Serves: 4

Cook Time: 15 minutes

Prep Time: 15 minutes


SHRIMP INGREDIENTS

1/2 tomato

1 pound large shrimp, peeled and deveined

2 scallions, sliced on the bias

1 clove garlic, thinly sliced

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

1/8 teaspoon freshly ground pepper

1/8 teaspoon crushed red chili flakes


SALAD INGREDIENTS

2 peaches, finely diced

1/2 tomato, cut into wedges

Salt

1 ear corn, shucked

1/2 small red onion, thinly sliced

1 tablespoon chopped fresh flat-leaf parsley

1/4 hot fresh chile, thinly sliced

2 teaspoons apple cider vinegar

1 tablespoon extra-virgin olive oil

1 head romaine hearts


SHRIMP DIRECTIONS

For the shrimp, squeeze juice from ½ tomato into a bowl and then thinly slice tomato. Add shrimp to bowl and mix in remaining ingredients.


Cut a 15-inch square sheet of parchment paper and aluminum foil. Line foil with parchment, then line parchment with tomato slices. Arrange shrimp mixture on top, then fold in ends tightly to seal and make a packet.


Heat a skillet over medium. Place packet inside and cook 8 to 10 minutes.


SALAD DIRECTIONS

For the salad, in a large bowl, toss peaches and tomato wedges with ¼ teaspoon salt and let sit until juicy, about 5 minutes.


Meanwhile, grill corn on a grill pan or using flame of a gas stove, 2 to 3 minutes. Cut kernels from the cob and add to bowl with peach mixture along with red onion, parsley and chile.


In a small jar, combine vinegar, oil, and ¼ teaspoon salt. Shake to combine. Drizzle peach mixture with dressing and toss to coat.


Quarter romaine lengthwise to make 4 wedges. Divide wedges among 4 plates. Leaving tomatoes in the packet, spoon shrimp mixture over romaine. Divide peach mixture among the plates.

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