Grilled Shrimp and Sweet Peach Salad
2 lb. shrimp, peeled and deveined
2 tbsp. extra virgin olive oil, plus more for drizzling
2 tsp. chipotle chili powder
1 tsp. smoked paprika
1 tsp. honey
zest of 1 lemon and 1 lime
4 thick slices ciabatta bread
6 c. mixed greens spinach or arugula
1 peach, thinly sliced
2 ears, grilled corn, kernels removed
1 c. cherry tomatoes, halved if large
1 avocado, halved and pitted
1 c. fresh cilantro
1 jalapeño, halved and seeded
juice of 1 lime
2 tbsp. apple cider vinegar
In a medium bowl, combine the shrimp, olive oil, chili powder, paprika, honey, lemon zest, lime zest, and a pinch each of salt and pepper.
Preheat an outdoor grill or grill pan to high.
Thread the 4-5 shrimp on skewers and grill each skewer for 2 minutes per side or until the shrimp is cooked through.
Meanwhile, rub the ciabatta bread with olive oil and grill for 2-3 minutes per side or until toasted and lightly charred on the outside.
To make dressing, combine avocado, cilantro, jalapeño, lime juice, apple cider vinegar and salt in a blender. Add 1/4 cup water and blend until smooth, adding more water if needed to thin the vinaigrette.
To assemble, arrange the salad greens in a large bowl and top with peaches, corn, and tomatoes. Slide the shrimp off the skewers and add to the salad.
Tear the ciabatta bread over the salad. Serve the vinaigrette drizzled over top.