Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 1 star values: 0
Recipe by Southern Living May 2011

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary test

hands-on:
16 mins
total:
1 hr 6 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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