On my Memorial Day weekend visit to Boston I found myself far off the Primal path. Surrounded by several days of rainy weather and wonderful friends, I indulged in all of my old favorites–Sunset‘s South of the Border Giant Fiesta nachos, great craft beers, brunch full of chicken and waffles, Lord Hobo’s mac n cheese, pizza…ugh! This dish was exactly what I needed to kickstart my detox and jump right back into my wonderfully healthy, sunny, Primal, fresh California lifestyle that I’ve come to cherish so much! As soon as I got home I set out for the hiking trail and followed it with this super clean meal. This dish is full of vibrant Summer flavors that will leave your taste buds and belly very happy. I was pleasantly surprised how sweet the peaches were so early in the season too, so if you’re in the southern California area, you’re in for a treat (as with any other day on this beautiful coast)!
Grilled Shrimp, Peach and Arugula Salad (Adapted from The Kitchy Kitchen) (Difficulty-Easy; Serves 4)
- 1 lb. wild caught jumbo shrimp (~12-16 large pieces)
- 2-3 organic yellow peaches, sliced thin
- 1 small bulb organic fennel, sliced thin
- 1/2 c. loose organic cilantro leaves
- 1 7oz. bag organic arugula
- 4 Tbsp. lime juice (from about 2 organic limes)
- 1/2 c. organic extra virgin olive oil
- salt and pepper to taste
- Hungarian or smoked paprika
- sriracha (optional)
Prepare the shrimp with salt, pepper, and Hungarian or smoked paprika. Heat a grill pan over medium-high and spray with natural cooking spray or brush with a little olive oil. Cook the shrimp on the grill pan, about 3-4 minutes on each side depending on size.
Assemble the arugula with peaches, fennel and cilantro. In a medium bowl, whisk the lime juice and olive oil, and season with salt and pepper. Place the grilled shrimp on the assembled salad and drizzle with the lime dressing. Add a few squirts of sriracha for some extra spice if desired.