The sight of a nice salad dish, no matter how unusual and tasty, might seem quite out of place in an autumn month like September! Yet here in Sicily, it’s always a good time to indulge in it! The heat still doesn’t let up, so why not treat yourself to a light, fresh, and delicious dish like this one? If you pair these prosecco-drizzled and thyme-flavored shrimp with fragrant and juicy white or yellow peaches, you will sense a distinct sweet and at the same time fresh note that will surprise you! There’s all the aroma of the sea and nature in this seafood salad, which you can serve as a main course or a second course based on your needs.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer, Autumn

Ingredients:

1.75 lbs shrimp (already peeled)
6 oz fresh baby lettuce
2 peaches
1/4 cup prosecco
1 clove garlic
A few sprigs thyme
to taste chopped parsley
1/4 cup extra virgin olive oil
2 tbsp lemon juice
1 tbsp water
2 sprigs thyme
1 pinch garlic powder
to taste salt
to taste pepper
A few slices lemon (or lime)
A few sprigs thyme

Tools:

1 Pan
1 Ladle
1 Lid
1 Strainer
1 Grill pan
1 Cutting board
1 Knife
1 Paper towel
1 Small bowl
1 Salad bowl

Preparation:

Rinse the shrimp under running water after removing the gut (fig. 1).
In a non-stick pan, brown the garlic with a generous drizzle of oil and 2-3 sprigs of thyme, close the lid and let it sizzle for 1 minute on medium heat, then add the shrimp and let them flavor for another minute on low heat, stirring often (fig. 2).
Remove the thyme sprigs and garlic and deglaze with the prosecco, raising the heat to evaporate. Cook for another 2 minutes (fig. 3).
Once evaporated, turn off the heat, adjust salt and pepper, and flavor with additional thyme leaves and chopped parsley (fig. 4).
Transfer the shrimp to a strainer, strain the cooking liquid, keeping it aside for other preparations, and let them cool (fig. 5).
Meanwhile, wash the peaches under running water, dry them with a kitchen paper towel, cut them in half, remove the pit, and slice them with the skin on. Place them on a hot grill pan along with a few sprigs of thyme (fig. 6). Grill for a couple of minutes over medium heat, then turn them, continue cooking for another minute or until browned, turn off the heat, and let them cool (fig.7).
Separately, in a bowl, prepare the dressing by mixing the oil, water, filtered lemon juice, thyme leaves, garlic powder, salt, and pepper (fig. 8). Beat vigorously until the emulsion appears well combined (fig. 9).
You are ready to assemble your salad: In a large salad bowl, place a handful of fresh baby lettuce, arrange the now cool shrimp in the center, some grilled peach slices, lime or lemon slices, more thyme leaves, and drizzle with the dressing.
And voilà…your shrimp and grilled peach salad with thyme aroma is ready to be enjoyed!
Bon Appétit from La Cucina di FeFé!