Grilled Bell Pepper Salad with Peaches and Crispy Shrimp

Ingredients

• Dressing

  • 6 tbsp (90 ml) olive oil
  • 2 tbsp (30 ml) rice vinegar
  • 4 tsp (20 ml) honey
  • 1 garlic clove, chopped
  • 1/2 to 1 habanero chili pepper, seeded, to taste

• Salad

  • 3 bell peppers, various colours, seeded and quartered
  • 1 lb (450 g) large shrimp (16-20), shelled with tails intact, patted dry (see note)
  • 1 egg
  • 1/2 cup (70 g) cornstarch
  • 6 cups (140 g) baby spinach
  • 3 very ripe peaches, pitted and cut into thin wedges
  • 3 Lebanese cucumbers, halved lengthwise, cut into pieces
  • 3 tbsp Thai basil leaves, torn
  • 3 tbsp mint leaves, torn
  • Vegetable oil, for frying