Grilled Shrimp Salad with Peach and Avocado

Who's ready for a holiday weekend? I am leaving you with a colorful salad to prepare alongside the lake, pool, rooftop, patio -- wherever you choose to spend this glorious, extra-long Memorial Day weekend. I chose to let the ingredients show their simple magic by not adding a rich dressing; lemon juice and salt and pepper seemed to do just the trick. Processed with VSCOcam with c1 preset

Makes two servings

1 peach, sliced 1 avocado, sliced 1/2 pound shrimp, peeled and deveined 2 cups spinach 1 yellow heirloom tomato 2 ounces goat cheese 1 lemon Olive oil Salt and pepper

1. Brush shrimp with olive oil and season with salt and pepper. Grill until cooked through, approximately 2 minutes per side.

2. Arrange lettuce and remaining toppings -- peach, avocado, tomato, and crumbled goat cheese. Plate shrimp atop salad.

3. Squeeze fresh lemon juice over salad. Drizzle with olive oil and salt and pepper. Serve immediately.