Shrimp Salad With Peaches

• 3/4 pound uncooked large shrimp
• 1/2 cup hoisin sauce
• 6 tablespoons olive oil, divided
• 1/4 cup lemon juice, divided
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground cumin
• 4 medium peaches, halved
• 1/4 teaspoon salt
• 8 cups fresh arugula
• 1/2 cup fresh cilantro leaves
• 1/2 cup crumbled goat cheese
• 1 medium lemon, quartered

1. Peel and devein shrimp, leaving tails on. In a large resealable plastic bag, combine the hoisin sauce, 2 tablespoons oil, 2 tablespoons lemon juice, hot sauce and cumin. Add the shrimp; seal bag and turn to coat. Refrigerate for up to 30 minutes. Drain and discard marinade.
2. Thread shrimp on four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Brush peach halves with 1 tablespoon oil.
3. Grill shrimp and peaches, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salt with the remaining oil and lemon juice. Add the arugula and cilantro; toss to coat. Divide among four plates. Top with peaches, shrimp and goat cheese. Squeeze lemon over salads.

shrimp, hoisin sauce, olive oil, lemon juice, hot pepper, ground cumin, peaches, salt, fresh arugula, fresh cilantro, goat cheese, lemon

Taken from www.tasteofhome.com/recipes/shrimp-salad-with-peaches/ (may not work)