Lucky 32 Shrimp And Peach Salad Food

ROASTED PEACH AND SHRIMP SALAD

Steps:

• Heat oven to 500°F
• Line a baking sheet with 2 layers of foil.
• In a small bowl, combine the red pepper flakes, olive oil, 1 tablespoon of the honey, and salt and pepper to taste.
• Brush the peaches with the honey mixture and place them on the foil, cut-side down.
• Scatter the rosemary over them, then roast for 15 minutes, turning once.
• Transfer the peaches and top layer of foil to a counter to cool.
• Slip off the skins, if desired.
• Brush the shrimp with the remaining honey mixture, place on the bottom layer of foil, and roast for 8 minutes.
• Meanwhile, slice each endive crosswise into 3/4-inch-thick strips.
• Place the peaches and endives in a large bowl.
• In a medium bowl, combine the crème fraîche, mustard, vinegar, milk, the remaining 1 teaspoon of honey, and salt and pepper to taste.
• Whisk in the corn oil.
• Drizzle 3/4 of the dressing over the peaches and endives; toss.
• Divide the salad among 4 plates, top with the shrimp, and drizzle with the remaining dressing.
• (*TIP:When dealing with medium to large shrimp, cook them for 3 minutes after the water starts boiling. (Smaller shrimp will take less time.) ).

LUCKY 32 SHRIMP AND PEACH SALAD

Steps:

• Add salt, pepper and oil to mixing bowl and combine well.
• Toss spinach in oil mixture and then remove to a serving bowl.
• Add honey and lime to same mixing bowl.
• and combine well.
• Add peaches, onions and shrimp tossing to coat with dressing.
• Arrange peach mixture over spinach.
• Slice avocado and serve over top of salad.