Grilled Bell Pepper Salad with Peaches and Crispy Shrimp | RICARDO

Ingredients

• 6 tbsp (90 ml) olive oil
• 2 tbsp (30 ml) rice vinegar
• 4 tsp (20 ml) honey
• 1 garlic clove, chopped
• 1/2 to 1 habanero chili pepper, seeded, to taste
• 3 bell peppers, various colours, seeded and quartered
• 1 lb (450 g) large shrimp (16-20), shelled with tails intact, patted dry (see note)
• 1 egg
• 1/2 cup (70 g) cornstarch
• 6 cups (140 g) baby spinach
• 3 very ripe peaches, pitted and cut into thin wedges
• 3 Lebanese cucumbers, halved lengthwise, cut into pieces
• 3 tbsp Thai basil leaves, torn
• 3 tbsp mint leaves, torn
• Vegetable oil, for frying