By Sharon Merkel Prudhomme ~
This is an oldie but goldie I did back in August of ’12. I think you, your friends and family will love it. Perfect for a night eating outdoors. Do up your grilling this Memorial Day a little different this year! Yippee! It’s summertime!
Ingredients: *(pp=per person)
Boneless skinless chicken breast cut into strips approximately as wide as your finger-1/2 breast *pp
Peeled and deveined shrimp, tail off- 4-5 *pp
Romaine lettuce- cut lengthwise in half, place flat side down and cut across making strips, ½ head *pp
Fresh peaches-cut in half, remove pit-slice each half into 5-6 sices-1 half *pp
Olive oil (or veggie)
Basil-fresh garden+store bought is best….or a big pinch dried
Hot sauce-several drops-to taste
Lemon-sliced –seeds removed.
Best purchase** “grill basket”-these are wonderful for grilling smaller items that tend to fall through the grill while cooking.
In a large bowl add chicken – sprinkle with oil and balsamic vinegar, toss to coat. Add to grill basket with seasoning and garlic. When chicken is about ½ cooked, add shrimp and peaches and continue to cook. Sprinkle more seasoning and toss. In a cleaned bowl, add romaine and drizzle with oil and balsamic vinegar. Toss with shrimp, chicken and peaches. Peaches will begin to sear on edges and turn golden with the vinegar and seasonings. Plate and enjoy! This can be done indoors with sauté pan, however won’t have the grill taste and peaches will not have the same caramelized look-but will still be very tasty! Enjoy!