I have only been living in Arizona for a little over a year now, but I never fully understood monsoon season until now. It is amazing to have rain in the desert this time of year and cool down the 100 degree heat, but our pool is looking less than fresh. It drives me crazy (I’m a tad bit of a clean freak).

Last night we had another rain storm, although this time we were not flooded or locked out of our house; but peacefully drinking wine and grilling outside as if it was a dry summer night. We even bought ingredients for smores (don’t judge me, I’m cheating this week) but decided to save them for this evening instead. Stay tuned via instagram for dessert porn.

Last nights dinner was a summer nights dream… corn on the cob and spicy peppered shrimp served next to a delicious grilled peach salad. I recommend you replicating this meal immediately.

Ingredients:

Salad
Prosciutto
Peaches
Mozzarella
Pecans
Arugula
Balsamic Vinegar
Fresh lemon juice
Lemon zest
Honey

Other
Corn
Butter
Salt and Pepper
Cayenne
Red wine (wink)
Shrimp, pound

Directions:
I started by adding the corn and peaches to the outside grill. Cooking those for about 5 minutes before flipping them over and continuing to cook them for another 5 minutes. Sprinkle the shrimp with salt, pepper and a little bit of cayenne pepper and add to your skewers. Wash the arugula leaves and place them on a plate. I warmed up the mozzarella cheese for a few seconds before plating, although the grilled peaches will help melt the cheese as well. Add the pecans, lemon juice and zest to the salad. Place 2-3 pieces of prosciutto on the side. I used cheese boards as my salad plate to make it look even more appetizing because who doesn’t love a good cheese plate with your wine? Once the peaches are finished, cut into 4 slices and add them to your salad, add a dash of honey and balsamic vinegar.

Enjoy!

Be Kind,
Lola