4 cups baby spring lettuce mix
1/2 pound shrimp, peeled
Kosher salt and pepper to taste
1 peach, sliced into wedges
1 red bell pepper, sliced into strips
1/2 cup pecans
2 ounces crumbled goat cheese
1 Cup JJS OWN White Balsamic Vinaigrette
Heat the grill to medium. Thread the shrimp onto wooden skewers. Drizzle the shrimp with the JJS OWN White Balsamic and add salt and pepper to taste. Grill the shrimp on both sides for a total of 3 to 5 minutes and until pink and cooked through.
Thread the sliced peaches and red peppers alternately onto wooden skewers. Grill for a total of 6 to 8 minutes or until the peaches and peppers are slightly soft. Remove the peaches and peppers from the skewers and set aside.
Arrange the lettuce mix into bowls. Arrange the red peppers and peaches on top of each salad. Next, top with pecans and goat cheese and the shrimp skewers. Drizzle JJS OWN White Balsamic Vinaigrette over the salad and serve. NJOY