Grilled Bell Pepper Salad with Peaches and Crispy Shrimp
We completely fell in love with this meal-salad. The dressing includes habanero chili, a very spicy orange chili that’s tempered with honey, peach wedges and grilled bell peppers. Add texture and flavour to this dish with shrimp dipped into lightly beaten egg and cornstarch, which make them extra crunchy when cooked. A super fresh salad, […]
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
Instructions
- In a small food processor or with a hand blender, purée all of the ingredients until smooth. Season with salt. Add a little bit of water to thin out the dressing as needed.
We completely fell in love with this meal-salad. The dressing includes habanero chili, a very spicy orange chili that’s tempered with honey, peach wedges and grilled bell peppers. Add texture and flavour to this dish with shrimp dipped into lightly beaten egg and cornstarch, which make them extra crunchy when cooked. A super fresh salad, with a hint of heat.