For One Salad
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
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!