Grilled Shrimp Salad With Sweet Tea Vinaigrette

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Southern Living


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1 cup coarsely chopped pecans

1 pound peeled, jumbo raw shrimp (1 6/20 count)

1 tablespoon olive oil

2 large fresh peaches, cut into 8 wedges each

1 (6-oz.) bag mixed baby salad greens

Sweet Tea Vinaigrette

Salt and pepper to taste

1 cup crumbled blue cheese

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