30 SECOND RECIPE

Perfect with those late summer peaches, the sweet shrimp, tart lime vinaigrette, and bright pop of fennel and cilantro make a lovely salad for lunch.

For One Salad

5 shrimp

1/4 yellow peach, thinly sliced

1/4 small fennel bulb, thinly sliced

Small handful cilantro leaves

1 bunch arugula

1 tablespoon lime juice

3 tablespoons olive oil

Sriracha (optional)

Assemble the peach, fennel, cilantro, and arugula. To make the vinagrette, whisk the lime and oil with some salt and pepper to season. Season the shrimp with salt and pepper and saute them until just pink on each side. Add the shrimp on top of the salad, pour a little dressing on, and if you like, drizzle with a little sriracha. Enjoy!