by Chef Devin Jarmon
This delightful salad combines the natural sweetness of South Carolina peaches with succulent grilled
shrimp and a medley of vibrant ingredients. South Carolina is known for its exceptional peaches, which
are renowned for their juicy texture, intense flavor, and fragrant aroma. Additionally, the state's coastal
region produces high-quality shrimp, known for their sweet and briny taste. When paired with arugula
and spinach greens, dried cranberries, roasted sunflower kernels, and creamy Roquefort blue cheese,
this salad becomes a harmonious blend of flavors and textures. The final touch is a luscious creamy
peach and poppyseed dressing that adds a delightful tangy sweetness to the dish.
INGREDIENTS:
For the Grilled Peach & Shrimp Salad:
400g (14 oz) medium-sized shrimp, peeled and deveined
About 3 tbsp of Hot For Peacher , smoked peach rub from Fire & Smoke Society
2 South Carolina peaches, sliced
100g (3.5 oz) arugula and spinach greens mix
50g (1.8 oz) dried cranberries
50g (1.8 oz) roasted sunflower kernels
100g (3.5 oz) Roquefort blue cheese crumble
1/2 package of bacon (approximately 125 grams or 0.28 pounds)
For the Creamy Peach & Poppyseed Dressing:
2 South Carolina peaches, pitted and diced
1/4 cup mayonnaise
2 tablespoons Greek yogurt
2 tablespoons honey
1 tablespoon white wine vinegar
1 tablespoon poppyseeds
Salt and pepper to taste
INSTRUCTIONS:
For the bacon:
1. Preheat your oven to 200°C (400°F).
2. Line a baking sheet with aluminum foil or parchment paper to catch the bacon drippings.
3. Place the entire package of bacon on the prepared baking sheet, making sure the slices are not
overlapping.
4. Place the baking sheet in the preheated oven and cook for about 15-20 minutes, or until the
bacon is crispy and browned to your liking.
5. Once the bacon is cooked, carefully remove the baking sheet from the oven and transfer the
cooked bacon slices to a paper towel-lined plate to absorb any excess grease.
6. Allow the bacon to cool for a few minutes until it's safe to handle.
7. Take a sharp knife and dice the bacon into small, bite-sized pieces. You can cut the bacon into
squares or strips, depending on your preference.
8. Your diced bacon is now ready to be added to your salad.
*Please note that cooking times may vary depending on the thickness of the bacon slices and
individual oven settings. It's essential to monitor the bacon closely to prevent it from burning.
Everything else:
9. Preheat your grill to medium-high heat.
10. In a medium bowl, prepare the shrimp by tossing them with a drizzle of olive oil and
season with the smoked peach rub , to taste.
11. Grill the shrimp for 2-3 minutes on each side until they turn pink and are cooked
through. Remove from the grill and set aside.
12. In a medium bowl, prepare the peach slices by tossing them with a hefty drizzle of
maple bourbon syrup.
13. On the same preheated grill, place the peach slices and grill for about 2 minutes per side
until they develop grill marks and soften slightly. Remove from the grill and set aside.
14. In a large salad bowl, combine the arugula and spinach greens mix with the creamy
peach & poppyseed dressing, toss well.
15. Plate the greens first, then top with dried cranberries, roasted sunflower kernels, and
Roquefort blue cheese crumble.
16. lastly place sliced peaches & grilled shrimp on top of salad.
17. For the dressing, combine the diced peaches, mayonnaise, Greek yogurt, honey, white
wine vinegar, poppyseeds, salt, and pepper in a blender or food processor. Blend until smooth
and creamy.
18. If extra dressing is desired , drizzle the creamy peach and poppyseed dressing over the
salad , then serve immediately and enjoy!
Note: Feel free to adjust the quantities of the ingredients according to your taste and
preferences.