Grilled Bell Pepper Salad with Peaches and Crispy Shrimp | RICARDO

Name: Grilled Bell Pepper Salad with Peaches and Crispy Shrimp | RICARDO
Total time: 60 min
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

www.ricardocuisine.com

This shrimp meal-salad is served with a homemade habanero chili dressing. Peaches temper the spiciness.

Keywords

passion gardens
seasonal vegetables
autumn recipe
bell pepper salad
roasted peppers
habanero pepper
autumn salad
homemade vinaigrette
peach salad

View full recipe on www.ricardocuisine.com

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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