Recipe | Peach Caprese Salad with Shrimp
Your Home & Lifestyle Magazine
Serves 4
Shrimp Marinade
- 12 large shrimp, peeled and deveined
- 1 tablespoon basil, fine chopped
- 2 tablespoons white balsamic vinegar
- 2 tablespoons lemon juice
Salad
- 2 peaches, cut into wedges
- 2 tomatoes, sliced and halved
- 1 (8-ounce) ball of fresh mozzarella, sliced and halved
- 8 to 10 whole basil leaves
- Coarse salt and fine black pepper to your tastes
- 2 teaspoons olive oil
- 1 teaspoon white balsamic
Place the shrimp in a single layer on a small plate with elevated sides. Sprinkle with fresh chopped basil, then pour the balsamic and lemon juice over the shrimp to “cook.” Cover with plastic wrap and place in the refrigerator to marinate for 30 minutes to 1 hour, then strain off and discard excess liquid. Layer the serving platter with marinated shrimp, peach wedges, tomato slices, mozzarella slices, and basil leaves. Season with salt and pepper. Lightly drizzle olive oil and white balsamic over the salad to finish.
Recipe / Photograph by Kristel Matousek / www.photoricalfood.com