Pickled Shrimp & Peach Salad
Berret’s Seafood Restaurant and Taphouse Grill



  • 1lb raw 41/50 shrimp lightly cooked
  • 2ea. red bell peppers, cleaned and diced
  • 3ea. peeled and diced peaches
  • 1ea. cleaned and diced red onion
  • 1tbl ground garlic
  • 1ea. lemon sliced
  • 1 c chopped basil & spring onions
  • 3c rice wine vinegar
  • 1/2c honey
  • 1/2c olive oil
  • 2tbl Kosher Salt
  • 1tsp mustard seed
  • 1tsp Old Bay seasoning
  • 1tsp red pepper flakes
  • *any greens to your liking


Place all ingredients in a mixing bowl, mix thoroughly. Cover with plastic wrap and refrigerate for forty-eight hours.
Serve with your favorite greens and liquid from the marinade to dress salad.

Print pagePDF pageEmail page