Grilled Shrimp, Peach & Pistachio Salad
Serves: 4-6
  • 1 lb shrimp, peeled & deveined, tails on (optional)
  • 4 ripened peaches sliced (about 48 slices, 12 slices a peach)
  • 8 cups arugula
  • 2 cups cherry tomatoes
  • ⅓ cup pistachios, shelled & roasted (you can purchase a small bag of these)
  • ¼ cup grated pecorino romano
  • ½ tsp ground cumin
  • ½ tsp ground garam masala
  • ½ tsp ground paprika
  • ½ tsp coriander
  • ½ cup olive oil
  • ¼ balsamic vinegar
  • 1 lemon, squeezed (or about 2 - 3 tbsp fresh lemon juice)
  • Salt & Pepper to taste
  1. First rinse your shrimp under cold water and then pat dry (important!)
  2. Next over a grill flame (or on a grill pan over high heat) let your surface heat up.
  3. In a large bowl mix together your dry rub and then add your dried shrimp. Toss until shrimp is coated.
  4. Spray whatever pan or sheet you are using with a little bit of oil to prevent sticking. Add your shrimp to pan over high heat (or flame) and grill for about 3 minutes per side, until shrimp is just cooked through (overcooking shrimp gives the texture of rubber).
  5. Immediately remove from heat and set aside (may cover with foil to keep warm, but keep in mind, your shrimp will continue to cook a little if you tent it).
  6. Whisk your dressing ingredients together, salt and pepper to your liking.
  7. In a large bowl addd your arugula, peach slices, cherry tomatoes pistachios and pecorino romano and dressing. Gently toss as you want to be careful not to bruise the peaches.
  8. Add your grilled shrimp on top and serve immediately.
Taste your shrimp before adding salt & pepper to dressing. The spices are a little on the saltier side so you want to make sure you do not over salt this dish. Also since you are adding pecorino romano, that already runs a little salty so just be ware!
Recipe by My Lavender Blues at