Shrimp Salad with Peaches in White Pepper Citronette

• 7 oz fresh peaches, peeled, cut in pieces

White Pepper Citronette

• 1 ½ oz extra virgin olive oil
• 1 oz lemon juice, freshly squeezed
• 1 - 2 pinches salt
• 1 pinch ground white pepper

Shrimp

• 12 oz large raw shrimp, peeled and deveined
• ½ oz extra virgin olive oil
• 1 - 2 pinch salt
• water, to fully submerge bag (not higher than the max fill level)
• 1 oz lemon juice, freshly squeezed
• salad greens, to serve