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Fish & Seafood

Shrimp and Peach Salad with smoked Paprika Dressing

Shrimp and Peach Salad with smoked Paprika Dressing


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


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.


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