Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Hands-on Time
16 Mins
Total Time
1 Hour 6 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Step 2

Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.

Step 3

Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.

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