Comforts of Home Spring 2012

Biltmore Chef Recipe: Grilled Shrimp and Peach Salad with Sweet Tea Vinaigrette

Toss shrimp into 1 tablespoon olive oil and grill for about 2 minutes on each side. Cut peaches into 8 wedges per peach; GRILL for 30 seconds to 1 minute per side.

Toast pecan pieces. TOSS mixed greens with Sweet Tea Vinaigrette and season with salt and pepper. TOP greens with shrimp, peaches, blue cheese and pecans.

1/2 lb raw jumbo shrimp
1 Tbsp olive oil
2 fresh peaches
1 bag mixed greens
4 oz blue cheese crumbles
4 oz pecan pieces
Salt and pepper to taste
6 oz Sweet Tea Vinaigrette

Sweet Tea Vinaigrette:
1 cup sweet tea
1/4 tsp honey
1 oz cider vinegar
3 oz canola oil
1/4 tsp Dijon mustard

Simmer tea on low heat until reduced by two-thirds and cool. (Do not let boil.) Add reduced sweet tea, honey, mustard and vinegar, and whisk. While stirring slowly add oil to emulsify. Add to mixed greens above.

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