Fish & Seafood
Shrimp and Peach Salad with smoked Paprika Dressing
Shrimp and Peach Salad with smoked Paprika Dressing
Ingredients:
1 large heads romaine lettuce, cored and shredded
1/2 cup uncooked celery, thinly sliced
1/4 cups canned drained chickpeas
1/4 cup minced uncooked red onion
1 medium avocado, peeled, pitted, and diced
2 tbsp Blood Orange Olive Oil
12 large uncooked shrimp, peeled and deveined
2 peaches sliced
2 Tbsp chopped green chilies
2 tbsp Pinot Nero Balsamic Vinegar
1/4 tsp paprika, smoked
1/4 tsp ground cumin
1/4 tsp black pepper
1/8 tsp table salt
Directions:
Divide the lettuce, celery, chickpeas, red onion, and avocado onto two serving plates.
Add the Blood Orange Olive Oil to a medium nonstick frying pan over medium-high heat. Add the shrimp; cook, stirring occasionally, or until pink and firm. Turn off the heat; add the peach slices, chilies and Pinot Nero Balsamic Vinegar, smoked paprika, cumin, pepper, and salt to the skillet. Stir until well combined; spoon the mixture over the two salads, dividing it evenly.
Products Used
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Blood Orange Olive Oil
$17.00 – $37.00$17.00 – $37.00Select options
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Rose Pinot Nero Balsamic
$17.00 – $37.00$17.00 – $37.00Select options