After renting the sommelier documentary on Netflix, Somm, I lately have found myself to be a bit of a wine connoisseur. And a terrible one on that note.
The acid is pungent…. much like….. grapes when fermented…….. (duh) … smells like baking spices, some sort of jelly doughnut…. a well balanced old fashioned and pepperoni pizza, wait, scratch that, meatlovers.
I obviously do not floss in between my meals (ain’t nobody got time for that) and am picking up every trace of flavor that went with what I had consumed that day. Minus the old fashioned, I’m pretty sure that is just pumping through my veins 24/7.
You think my nose, due its Italian size (thank you grandpa) it would be “master sommelier” status, but unfortunately it is as useless as a whales when it comes to sniffing out the wines private parts. womp womp.
Oh and by the way!
I have a salad recipe for you….. a really good summer salad. and I plan on doing a spin on this salad every season so getchya tossers ready.
Grilled shrimp, peach & pistachio salad. A salad that doesn’t taste like a salad. Which in turn makes it the best kind of salad.
I like to keep the tails on my shrimp for aesthetic purposes in the pictures, however I recommend serving the salad with tails off, or topping the salad with the shrimp so your consumers know to remove tails before eating.
You can either do this inside on a grill pan, or outside on the grill!
Comes together in under 20 minutes. Whaaaaddduppp green leafy bowls.
Grilled Shrimp, Peach & Pistachio Salad
Author: Julia Calleo // My Lavender Blues
- 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
- First rinse your shrimp under cold water and then pat dry (important!)
- Next over a grill flame (or on a grill pan over high heat) let your surface heat up.
- In a large bowl mix together your dry rub and then add your dried shrimp. Toss until shrimp is coated.
- 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).
- 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).
- Whisk your dressing ingredients together, salt and pepper to your liking.
- 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.
- 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!