Upgrade your summer greens with shrimp and peaches.

Gallery

Credit: Photography by Kate Mathis

Recipe Summary test

total:
30 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium-high. In a large bowl, toss the shrimp, 2 tbsp. lemon juice, and 2 tbsp. oil. Season with salt and pepper. Let sit at room temperature, tossing occasionally, for 15 minutes.

    Advertisement
  • Drizzle the asparagus with oil; season. Grill, turning occasionally, until crisp-tender and charred in spots, 3 to 5 minutes. Transfer to a cutting board. Cut on an angle into 1 1/2-inch pieces.

  • Grill the shrimp until charred in spots and just opaque in the centers, 2 to 3 minutes per side. Transfer to a plate.

  • In a large bowl, whisk the remaining 4 tbsp. oil and 2 tbsp. lemon juice and the mustard; season. Toss with the peaches, tomatoes, arugula, fennel, basil, asparagus, and shrimp. Top with the feta and fennel fronds.

  • This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

Advertisement