2poundslarge shrimp (21-25 count), peeled, deveined, tails left intact
1tablespoonolive oil, plus extra for serving
1teaspooneach chili powder, smoked paprika, cumin and garlic powder
2teaspoonshoney or agave
1lime, zest and juice, plus extra wedges for serving
2large peaches, ripe but still firm, halved and pits removed
2-3ears of corn, husked
4thick slices of bread (optional)
5ouncesmixed baby greens
4ouncesheirloom cherry tomatoes, halved
Kosher salt and pepper
Green Goddess Dressing
In a large bowl, combine the shrimp with the olive oil, chili powder, paprika, cumin, garlic powder, cayenne, honey, lime zest and juice. Season with kosher salt and pepper. Toss gently to coat evenly.
Thread shrimp onto metal or bamboo skewers that have soaked in water at least 30 minutes. Set aside.
Preheat grill or large cast iron skillet over medium-high heat.
Place peach halves, corn and bread slices on a large, parchment-lined, rimmed baking sheet.
Brush vegetable oil all over peaches, corn and bread. Sprinkle with salt and pepper.
Grill corn 12-15 minutes total, moving to different sides every few minutes.
Where there’s room, start grilling shrimp skewers, 2 minutes per side until just opaque in the center. You may have to grill them in batches depending on the size of your grill.
Place peach halves cut side down on grates and grill 3-4 minutes until slightly charred and softened.
Grill bread about 3 minutes per side.
When cool enough to handle, cut corn kernels from cobs, slice each peach half into fourths, and slide shrimp from skewers.
To assemble salad, either in a large serving bowl or on individual plates, arrange mixed greens with shrimp, peaches, corn, cherry tomatoes, burrata and basil.
Serve with grilled bread, drizzle of olive oil and squeeze of lime, or Green Goddess Dressing. Enjoy!