Grilled Apricot and Shrimp Salad


  • 1 pt apricots
  • 1lb shrimp
  • 2 bags arugula or other salad greens
  • 8oz goat or other soft cheese
  • 1 lemon, zest and juice
  • 1 orange, zest and juice
  • ¼ C olive oil
  • 1 tsp sugar
  • ½ tsp salt
  • 5 sprigs basil and mint
  1. Halve the apricots and grill until well-charred but not falling apart
  2. Remove and allow to cool but do not chill
  3. Grill shrimp until cooked through
  4. Combine the lemon, orange, olive oil, sugar and salt
  5. Remove the shrimp from the grill and immediately dress with the citrus vinaigrette
  6. On a large serving platter lay out the greens and sprinkle with salt and pepper
  7. Top with the peaches, dressed shrimp, and dot with goat cheese
  8. Drizzle with additional vinaigrette and garnish with the torn herbs

This recipe is featured in the post:

green city market– mid July virtual csa