Garden Recipes: Shrimp and Green Peach Salad
Stone fruits are in season! Arugula is going wild in the garden! If you have a peach tree, it’s hard to wait for all of them to ripen. We made this for my 92-year old mom and she loved it too.
1 pound small or medium wild-caught shrimp, cleaned
1/2 c dried chorizo , cut into 1/8″ slices
1/2 c mayonnaise
1 large clove garlic, crushed and finely chopped
1 tsp lemon juice
2 scallions, thinly sliced
2 handfuls baby arugula
2 1/2 pounds unripe peaches , sliced
2 T mint, chopped
Bring a medium saucepan filled with heavily salted water to a boil. Add the shrimp and turn off the heat. Let the shrimp rest in the water for 3 minutes, then drain and run under cold water for 15 seconds. Slice into 1/4″ pieces.
Whisk together mayonnaise, garlic and lemon and add salt if you wish.
In a large mixing bowl, combine shrimp, chorizo, scallions and half the mayonnaise mixture. Taste and adjust seasoning, add more mayonnaise mixture if necessary.
Make a bed of arugula on each plate, then a layer of unripe peach slices and mound the shrimp salad on top. This is also great as a sandwich filling using a Ciabatta.