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A white round serving plate topped with greens and shrimp skewers on a white surface with a white kitchen towel and fork.

Grilled Peach and Fresh Mozzarella Salad with Jalapeno Shrimp Skewers

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A light and refreshing summer salad, perfect for your next BBQ!


  • 2 peaches, halved or quartered
  • 8 cups arugula
  • ¼ cup fresh mint, chopped or torn into small pieces
  • 125g Burrata or fresh mozzarella (I used this Bari Mozzafina di latte)
  • 300g prawns
  • ½ jalapeño, minced
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper to taste


  • 2 tbsp Extra Virgin Olive Oil
  • Juice of 1 large lime
  • 12 tsp honey
  • Salt and pepper to taste


  1. Preheat your BBQ to medium-high heat.
  2. Combine your olive oil and jalapeños in a small dish.
  3. Next, thread your shrimp onto wooden skewers. Brush with oil and jalapeño mixture.
  4. When your BBQ is preheated, brush your peaches with oil and place on the grill to cook for 10-12 minutes, remove when beginning to soften and some nice grill marks have formed.
  5. About half way through cooking your peaches, place your shrimp skewers on the grill and cook for 3-4 minutes on each side. Remove when pink on the outside and opaque on the inside.
  6. While your peaches and shrimp cook, Prepare your dressing by whisking ingredients together in a small bowl and setting aside. Next start plating your greens on a large platter and then add big chunks of mozarella. I just broke it up into pieces with my hands but you can slice it with a knife as well.
  7. When you’re ready to serve, toss with your dressing and finish off by placing your peaches and skewers on the platter and serve!


  • Swap dressing for a simple drizzle of Extra Virgin Olive Oil, balsamic vinegar, salt and pepper as an alternative option
  • Replace Shrimp with tofu for a vegan option
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salads, Main Dishes
  • Method: BBQ
  • Cuisine: North American