Preheat the oven to 425 F. If you have a grill pan, place it in the oven as it heats. You can also use a standard cookie sheet too - let it get nice and hot before adding the peaches.
Prepare the shrimp. Remove the tails, peel if needed, and slice the cooked shrimp length wise.
Place the shrimp directly on the center of the plate, dividing evenly between the four plates, cut side down. Place in a circular formation, being careful not to pile up the shrimp.
FRENCH SALADE NIÇOISE RECIPE
LA SALADE MENTONNAISE
LA SALADE PARISIENNE