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This gorgeous salad is so colorful and perfect for any warm-weather gathering or even a quick lunch. Plus it features some of our summer faves: Peel 'n Eat Shrimp + Fresh Juicy Peach Slices + Watermelon Radishes. The shrimp gives us all those seaside, beachy vibes—even when we aren't on vacay.

Robby Melvin
Recipe by Coastal Living June 2017

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
35 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine water and 2 tablespoons of the salt in a large saucepan; bring to a boil over high. Remove from heat. Add shrimp; cover and let stand until shrimp curl and turn pink, about 3 minutes. Remove shrimp from liquid, and cool on a wire rack on a baking sheet, about 10 minutes.

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  • Meanwhile, combine potatoes, 2 tablespoons of the salt, and water to cover in a medium saucepan. Bring to a boil over high; reduce heat to medium-low, and cook until potatoes are fork tender, about 10 minutes. Drain and cool 10 minutes.

  • Whisk together Champagne vinegar, lemon juice, garlic, shallot, herbs, celery seeds, mustard seeds, and remaining 1/4 teaspoon salt. Gradually add oil, whisking constantly.

  • Toss shrimp with 2 tablespoons of dressing; let stand 10 minutes. Toss peaches with 2 tablespoons of dressing; let stand 10 minutes.

  • Combine potatoes, romaine, and radishes in a large bowl. Toss with 2 tablespoons of dressing. Stir in shrimp and peaches. Divide mixture evenly among 6 plates; sprinkle with pecans. Drizzle with remaining dressing, and serve immediately.

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