Shrimp Creole with Grilled Peach Salad


  1. Cut peach in half, slice in 8 slices and set aside.
  2. Place shrimp in a bowl and season all sides.
  3. Pour olive oil in a sauté pan and turn on medium heat. Place shrimp in the pan and sauté until 90% cooked and set aside to let shrimp finish cooking.
  4. Place peaches on the char grill to heat. Add greens in small salad bowl or on a plate with raspberries, onion and bacon to greens. When both side of peaches are grilled, place on salad. Shingle shrimp on top of salad and serve with dressing on the side.


  • 1 oz. creole seasoning
  • 6 Empire's Treasure® Shrimp, Jumbo
  • 4 oz. Honey Lime Dressing
  • 1 peach(es)
  • 3 oz. Peak Fresh Produce® Arugula, Baby
  • 1 oz. Peak Fresh Produce® Onion(s), Red, diced
  • 3 oz. raspberries, fresh
  • 2 oz. West Creek® Bacon, diced