If you have read a few of my posts, you must know that I buy my food much on impulses and yesterday was not different. There was a tray of fresh peach from Georgia at the grocery store, and as I passed it I could not help noticing their pleasant fragrant. Not sure yet if those peaches were gonna be good, I decided to only buy two. You just never know… sometimes they smell great, but they lack taste.

There was a shrimp recipe that I had seen in  Cook Fresh Fine Cooking Magazine of Fall 2012 that I wanted to try and thought that those peaches could make a great side to that recipe so I bought them to make a salad with them. The recipe for the Pineapple and Soy marinated shrimps was inspired by a recipe called Tex-Mex Grilled Shrimps that was posted in the Cooking Magazine in 2012.

The shrimps can be eaten warm, or cold. I personally ate them cold with the Peach Salad for my lunch today. Yummy and so fresh!!!

Ingredients for the Marinated Shrimps for 3 people:

• about 24 Shrimps or about 1 1/2 lb of large shrimps ( fresh or frozen)
• 1 tbsp of olive oil
• 1/4 cup of light sodium soy sauce
• 1/2 cup of pineapple juice
• 1 medium clove pressed
• 2 inches of fresh ginger grated
• 1 small lime
• zest of one lime

Ingredients for the Peach Salsa:

• 2 small ripe but firm peaches
• 1 avocado ripe but firm
• 1/3 cup of fresh jicama.
• 3 scallions or about 1 tbsp. of chopped scallions.
• 1 lime juice
• zest of 1 lime
• 1 tbsp of olive oil
• 1 tbsp of champagne vinegar
• a dash of pepper
• a dash of salt

1. If the shrimps are frozen, thaw them out by placing them into a plastic bag and placing the bag into lukewarm water. The shrimps will thaw out within 30 minutes.
2. Rinse the shrimps under running water and pat them dry.
3. Place them into a large bowl and add all the ingredients mentioned above in the shrimps recipe. Marinade them for 30 minutes at least.
4. Meanwhile prepare the Peach Salad:
5. Rinse the peaches under running water and pat them dry.
6. With a sharp knife, cut the peaches into quarters. Then dice those quarters into 1/3 inch cubes. Place those cubes into a medium-sized bowl.
7. Cut the avocado in half. Place a spoon in between the avocado flesh and the skin and remove the avocado fruit from its shell.  Slice the avocado in half and then cut the avocado in 1/3 inch cubes as well. Place the cubed avocado atop the cubes peaches.
8. 
9. Peel the skin of the jicama root. Slice the jicama in half. Then slice the jicama in 1/3 inch wide slices.  Cut those slices into cubes as well. Place about 1/3 cup of those cube with the rest of the fruits.
10. Add the chopped scallions, salt, pepper, lime zest, lime juice, 1 tbsp. of olive oil, 1 tbsp of champagne vinegar and stir. Set aside.
11. Remove the shrimps from the marinade and place them into a deep flexipat that you would have placed onto a medium perforated sheet. You may want to  skewer 6-8 the shrimps onto a wooden stick, but it is not necessary.
12. Cook the shrimps for 5-6 minutes.
13. To serve, spoon the peach salad on individual plates. And place shrimps atop the salad. Bon Appetit;-)

Bon Appetit and Happy Cooking!!!

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