Begin by dicing two ripe peaches and a cucumber into bite-sized pieces. Chop a handful of fresh mint leaves and combine all the ingredients in a large mixing bowl. Drizzle with lime juice and sprinkle with a pinch of salt to enhance the flavors. Toss gently until well mixed and set aside to allow the juices to meld while you prepare the shrimp.

In a medium bowl, add one pound of peeled and deveined shrimp. Sprinkle over the curry powder, smoked paprika, cayenne pepper, and a pinch of salt. Toss the shrimp well to ensure they are thoroughly coated in the seasonings, allowing them to absorb the flavors. Let them sit for about 5 minutes to marinate while you heat the skillet.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 1–2 minutes. Carefully add the seasoned shrimp into the skillet in a single layer. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque.

Towards the last minute of cooking the shrimp, stir in 1 tablespoon of honey and a knob of butter (optional) to create a flavorful glaze. Continue cooking for about 1 minute until the shrimp are coated in the honey mixture.

To serve your Spicy Shrimp with Peach Salad, layer the cooked shrimp over a bed of fluffy rice or mixed salad greens. Top generously with the peach and cucumber salad for a refreshing crunch.