Dc To Paree: Playing With Fried Shrimp And Grilled Peach Salad

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   :::How to Make Rice Wine Sriracha Vinaigrette:::

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   1. Combine rice wine, garlic, sriracha, pepper and salt. Slowly whisk in the olive oil. Taste and adjust seasoning, as needed.

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   :::How to Grill Peaches:::

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   1. Place a medium grill-pan on medium-high heat. Once the pan is hot. Add grilled peaches. Cook until grill marks show, about 2 minutes a side.

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   :::How to Panko Fry Shrimp:::

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   1. Coat shrimp in buttermilk. Refrigerate for 15 minutes.

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   2. In a large Dutch-oven over medium-high heat, pour canola oil 1/4 of the way up the pot.

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   3. Remove shrimp from refrigerator and set aside. Mix panko salt and cayenne and add it to a plastic bag. Remove shrimp from buttermilk and add to the panko mix. Close the bag so no flour can escape then lightly shake the flour and shrimp so it's well-covered.

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   4. Add a pinch of panko to the oil. Frying Tip - If the panko floats to the top and sizzles the oil is ready. If it turns black and burns, the oil is too hot - reduce the heat. If it sinks to the bottom the oil is too cool - wait for it to warm. Once the oil is hot add the shrimp and cook in batches of 6 until golden brown, about 1- 2 minutes a side.

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    5. Remove the shrimp with a slotted spoon to a paper-towel lined plate. Repeat. Once the shrimp cool, taste and add salt, if needed.

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    :::Food Plating:::

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    Lightly mix mache lettuce, red onion and 1 tsp of sriracha vinaigrette. Taste and adjust vinaigrette seasoning, as needed. Add 2 peach slices on top of the salad along with fried shrimp. Enjoy!

* Per serving · 4 servings · Values may vary.