Garlic Shrimp & Halloumi Salad with Peach Basil Vinaigrette

This refreshing and flavorful salad combines garlic shrimp and grilled halloumi with a creamy peach basil vinaigrette, offering a tasty yet healthy meal option.

By @shewillevolve

Original recipe source

Cook time: 25 minutes

Servings: 4

Ingredients

• 0.25 cup Fresh Press Farms Peach Cider Vinegar
• 1 tbsp Dijon Mustard
• 1 tbsp Honey
• 0.25 tsp Garlic Powder
• 0 Salt To taste
• 0 Black Pepper To taste
• 0.33 cup Extra Virgin Olive Oil
• 2 tbsp Basil Chopped
• 3 tbsp Greek Yogurt
• 12 pcs Jumbo Shrimp Raw
• 1 tsp Extra Virgin Olive Oil
• 1 tsp Garlic Minced
• 1 tsp Paprika
• 1 tbsp Parsley Chopped
• 1 tbsp Butter
• 8 oz Halloumi Cheese Sliced into planks
• 1 head Romaine Lettuce Chopped
• 1 pcs Avocado Sliced
• 1 cup Cherry Tomatoes Halved
• 0.5 cup Garlic Breadcrumbs

Instructions

1. In a bowl, whisk together 1/4 cup of Fresh Press Farms Peach Cider Vinegar, 1 tablespoon of dijon mustard, 1 tablespoon of honey, 1/4 teaspoon of garlic powder, and a pinch of salt & pepper.
2. Slowly drizzle in 1/3 cup of extra virgin olive oil while whisking until the mixture is fully emulsified.
3. Stir in 2 tablespoons of chopped basil.
4. Whisk in 3 tablespoons of Greek yogurt until smooth and creamy. Pour the mixture into a squeeze bottle.
5. In a bowl, mix raw jumbo shrimp with 1 teaspoon of extra virgin olive oil, 1 teaspoon of garlic, 1 teaspoon of paprika, and 1 tablespoon of chopped parsley.
6. Sauté the shrimp in a skillet with 1 tablespoon of butter until they become translucent and pink.
7. Rinse halloumi with water and pat it dry. Slice into 1/2 inch planks and sear in a skillet on both sides. Cut into cubes for the salad.
8. Assemble the salad with chopped romaine lettuce, garlic shrimp, grilled halloumi, sliced avocado, halved cherry tomatoes, and garlic breadcrumbs. Top with a generous drizzle of your homemade Peach Basil Vinaigrette dressing.