It’s summer. Time for all the dinner salads. This one combines the best of the season’s fruit and veg, along with the slightly decadent presence of burrata!
Caprese Salad
Traditionally this salad is comprised of sliced fresh mozzarella, thick juicy slices of ripe tomato, and the bright green contrast of fresh basil leaves, all brought together with the best olive oil, salt and pepper. Simple, fresh, and vibrant, this salad always satisfies.
Adding a Seasonal Twist
Tomatoes and peaches play well together. They both have a perfectly balanced sweetness, the acidity of the tomato contrasting to the juicy sweetness of the peaches. So adding peaches to your Caprese salad is a natural and good thing. And adding a simple and light protein, like flaked tuna, grilled chicken breast, or shrimp like today’s salad takes this salad from a side, to the centre of the table, it’s a meal!
Let’s Glaze the Shrimp with Roothams Preserves
I’ve partnered with Rootham Preserves, a local Ontario family run business which specializes in gourmet hand crafted preserves and sauces. When they say local, they mean it. Local Ontario grown hand picked ingredients, small batch production, and sold in small scale independent retailers. And when they say All Natural, Rootham’s means it. The ingredients for this lovely jam are Honey, Peaches, Vanilla, Bourbon, Citric Acid and Pectin. That’s it. When I tasted their Bourbon Vanilla Peach Preserves, I knew that I had to use it in a recipe. This salad is the perfect setting to take that jar of preserves and transform it into both a glaze, and then a final dressing for the finished salad.
Bourbon and Peaches is one of my most favourite combos. I have a pie recipe incorporating these two flavours. So I was happy to see a jam containing both Bourbon and Vanilla. Spread on a slice of toasted sourdough or english muffin, this jam is perfect. Spoon a little on some whipped ricotta served on crostini, and it is a wonderful appetizer or snack.
To make the glaze, all you will need is about 2/3 cup of the Bourbon Vanilla Peach Preserves, as well as 2-3 tablespoons of Sambal Oelek, a great kicky Thai hot sauce. Stir together and then set aside two tablespoons of the finished glaze, you will use this for the salad dressing later on. Before grilling, I like to marinade the shrimp and peaches in some of the glaze while prepping everything else for the meal. Use jumbo shrimp (16-20 per pound) that have been deveined and shelled. The peaches should be firm and ripe, but not overripe.
Skewer the Shrimp and Peaches
If you are using bamboo skewers, make sure to soak them at least two hours. I use metal ones, which takes care of any issues of scorching on the grill. You will thread on marinated shrimp and peach slices, as well as cherry tomatoes. Prepare your grill (outdoor or indoor) When it is hot (at medium high heat) grease lightly with oil using some paper towel. Place the skewers on the grill. Let them sit for a few minutes on the first side, adding some more of the glaze. Turn to finish cooking on the other side. Obviously the shrimp will only take about five minutes total to cook through. The peaches should soften and take on the grill marks. The tomatoes should be just about ready to burst, but not!
Assemble the Salad
The salad itself is pretty easy. Use your favourite greens, whether frisée, arugula, baby gems lettuce, radicchio, or a blend of all of them. Take a small handful per person and spread out on a serving platter or bowl. Slide the shrimp, peaches and tomatoes gently off the skewers onto the bed of greens. Tear fresh basil and sprinkle over everything, saving some for a final garnish.
The dramatic and tasty finish is fresh burrata, three or four largish sections. If you are feeding more than four, I would suggest using two large balls of burrata. Expose the creamy interior and nestle them amongst the shrimp and peaches.
Salad Dressing
Remember those two tablespoons of Bourbon Vanilla Peach and Sambal Oelek glaze you set aside? Well now you are going to place it in a small jar with a lid. Adding olive oil, champagne or white wine vinegar, some sugar, salt and pepper, and then closing the jar to give it a good shake will create a wonderful dressing. The flavours of the marinade are amazing drizzled over the burrata. All that is needed is a good bottle of Rosé.
Final Thoughts
Use this rich slightly kicky and sweet marinade with all your favourite meats: grilled pork chops, kebabs, chicken legs or wings, and even grilled vegetables will love it. Thinning it out to create a dressing is a fabulous way to extend the flavours through the meal.
If you would like to source Rootham hand crafted products in your area or to order direct, please check out Rootham’s Gourmet.
For other great summer salads that eat like meals, check out Horiatiki Salad Hummus, Tuna and Bocconcini Caprese Salad, Horiatiki Pasta Salad, Caprese Tortellini Salad with Strawberries
Bourbon Peach and Sambal Olek Glazed Shrimp Caprese Salad
Ingredients
Marinade and Glaze
- 3/4 cup Honey Bourbon Vanilla Peach Jam
- 2-3 tbsp Sambal Olek, depending on your heat tolerance
- 2 medium garlic cloves, finely minced
Salad
- 1 lb jumbo shrimp, deveined, and shells removed, tails intact
- 4 ripe peaches, medium sized, cut into 8-10 slices
- 1 pint cherry tomatoes
- 4 good handfuls of your favourite greens: arugula, little gems lettuce, frisée, mesclun etc, washed and spun dry
- 2 medium burrata balls,
- 1/3 cup fresh basil leaves, finely chopping a small amount
- 1 small red chili pepper, finely sliced for garnish, optional
Salad Dressing
- 1/2 cup olive oil,
- 3 tbsp white wine or champagne vinegar
- 2 tbsp of the marinade, above
- 2-3 tsp granulated sugar
- 1 tsp salt
- 1 tsp ground black pepper
Instructions
Marinade and Dressing
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In a medium bowl combine the Honey Bourbon Vanilla Peach Jam with the Sambal Olek and minced garlic. Whisk well. Set aside 2 tbsp of the mixture for the salad dressing.
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Starting with 1 tablespoon of the marinade, combine the salad dressing ingredients in a small jar with a lid. Seal and shake well, taste and re-season as desired. Add more marinade if desired.Store in the fridge till needed.
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If using bamboo skewers, ensure that they have soaked for at least two hours before using. You will need large skewers, between 8 and 10, depending on the size of the shrimp, and the skewers.
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Place the shrimp, sliced peaches and cherry tomatoes in a bowl, and drizzle the remaining marinade over the ingredients. Toss gently to coat well. Let this marinate while you prepare the grill.
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You can use an indoor or outdoor grill in pretty well the same method. Pre heat to medium high. Have a fan ready if cooking indoors.
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Skewer the shrimp, peaches and tomatoes onto the skewers. I usually start with shrimp, then peach, then tomato. Repeat, till you have reached the tip. Leave room for turning. Prepare all the skewers. Save the remaining marinade to glaze the skewers as they cook.
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Before placing the skewers onto the grill, oil it lightly using some paper towel.
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Place the skewers onto the grill, not crowding, leaving yourself room to turn them. Let them cook for 3 minutes. Turn over, and continue cooking another 2 minutes or so. Glaze periodically.
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Transfer the skewers to a platter or cutting board while you prepare the salad.
Salad
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Place the handfuls of washed dried greens onto a large platter or serving bowl.
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Gently remove the shrimp, peaches and tomatoes from the skewers and scatter over the greens.
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Tear the burrata in half or so, and place throughout the salad.
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Skatter the finely chopped basil, as well as the leaves over and around everything. Garnish with the sliced chili pepper if desired.
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Drizzle with the salad dressing. This salad can be served warm or at room temperature. Add some crusty bread on the side if desired.
Do you have the nutritional info per serving?
Hi there, No I don’t. But I’m sure it is comparable to other caprese salads with shrimp out there. I usually just google for an estimate myself.