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.

Ratings & Reviews

arizona62's Review

arizona62
September 18, 2011
A great recipe for a hot summer night. Very refreshing. Tried mainly because the tea vinaigrette intrigued me and it did not disappoint. Used 3 oz of Spring Mix, close to a lb of shrimp, 2 peaches, half pecans, half cheese, half dressing for 2 servings. Could have used more greens and more cheese. Made a large main dish salad and served baked potato on the side. Delicious!