#Peachlove Grilled Peaches and Shrimp on Mixed Greens with Champagne Vinaigrette

I wanted to post his recipe yesterday, but Mother Nature had other ideas.  Just when I wanted to start making this dish, we had a rain and thunderstorm.  We need rain badly, but not just when I wanted to grill outside, bad timing Mother Nature.  So I am posting this recipe today.  At least now our grass is a little greener:)

August is #peachlove month!  Please join in on the #peachlove fun linking up ant peach recipe from the month of august 2012. Don't forget to link back to this post, so that your readers know to come stop by the #peachlove event.  the twitter hashtag is#peachlove:)

Oh Yes, ripe juicy peaches are the best. I had never made grilled peaches before last night, but they are amazing, sweet, juicy and caramelized, WOW!!!   We were going to grill shrimp and peach halves before the storm came, but that didn't work out, so we had to grill after the storm.  We ended up with Grilled Peaches, and Shrimp on Mixed Greens with Champagne Vinaigrette. We decided on a cool salad, because the temp before storm was 98F.  Also I had part of a bottle of Sparkling Wine and some Champagne Vinegar, which was perfect for the dressing.

This salad turned out so well. Besides the grilled peaches and  shrimp, which were brushed with Balsamic Vinegar, and  mixed greens, we added sliced green onions, and toasted almonds.  The smoky sweet peaches combined with the grilled shrimp, and crunchy almonds, on the greens, made for a wonderful late dinner. This recipe would just as well with pork or chicken, mmm.  I could eat these grilled peaches all day long, and even for breakfast, which I'll talk about later.

Grilled Peaches and Shrimp Salad on Mixed Greens with Champagne Vinaigrette

Ingredients:

 1lb of raw shrimp, any size   We had 16-20, skewered

4   firm, ripe peaches, washed, halved, and pitted

1-2 Tbsp Balsamic vinegar

1/4 c toasted almonds

3 green onions chopped

6 cups of mixed greens   We had Spring greens

Directions:

1. Brush peach halves and skewered shrimp with Balsamic Vinegar

2. Grill peach halves cut side down over med heat for about 4 min. turn over and grill for about 2 min. longer

3. Grill shrimp skewers over med heat 5 min per side, or until curled.

4. Place grilled peaches over greens. Sprinkle green onions and almonds over       shrimp and peaches.

2. Drizzle with Champagne Vinaigrette Enjoy! 

Champagne Vinaigrette

Makes about 1 1/2 cups

1 cup mild olive oil

1/4 c champagne vinegar

1/2 c champagne or sparkling wine.  I used Villa Ana Moscato

Salt and pepper to taste

Pinch of sugar (optional)

Directions:

Whisk the first three ingredients together in bowl. Add salt and pepper to taste. Add sugar, if needed.  Whisk until dissolved.

Leftovers need to be refrigerated, and keep for about a week. 

Here is list of my wonderful co-hosts: 

Baking and Cooking, A Tale of Two Loves-Becky

Elephant Eats-Amy

Java Cupcake-Betsy

No One Likes Crumbley Cookies-T.R.

Oh Cake-Jessica

Pippi's in the Kitchen Again-Sheila

Rico sin Azúcar-Helena

Savoring Every Bite-Linda

That Skinny Chick Can Bake!!!- Liz

The Spicy RD-EA Stewart

The Wimpy Vegetarian-Susan

Teaspoon of Spice-Serena

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #30
Stop by and say Hi to Brandie!