Grilled Apricot and Shrimp Salad | Fresh Summer Kitchen

Thoroughly wash the arugula and pat dry. Halve the fresh apricots, remove the pit, and cut the halves into wedges. Finely chop the fresh mint.

For the mint dressing, whisk the extra virgin olive oil, lemon juice, honey, chopped mint, and a pinch each of fine salt and ground black pepper well in a bowl.

Heat a grill pan with a little olive oil. Sear the apricot wedges for about 1–2 minutes per side until they lightly caramelize, then remove.