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grilled shrimp salad with sweet tea vinaigrette

review
Private Recipe by
Annacia *
Moose Jaw, SK

Makes my mouth water just thinking about peach season approaching.

yield 6 serving(s)
prep time 15 Min
cook time 10 Min
method Grill

Ingredients For grilled shrimp salad with sweet tea vinaigrette

  • SALAD:
  • 1 c
    coarsely chopped pecans
  • 1 lb
    peeled, jumbo raw shrimp (1 6/20 count)
  • 1 Tbsp
    olive oil, light
  • 2 lg
    fresh peaches, cut into 8 wedges each
  • 1 pkg
    (6-oz.) mixed baby salad greens
  • SWEET TEA VINAIGRETTE:
  • 1 c
    sweetened tea (to your liking)
  • 2 Tbsp
    cider vinegar
  • 1/4 tsp
    honey or sweetener of choice to taste
  • 1/4 tsp
    dijon mustard or to taste
  • 1 pinch
    salt
  • 6 Tbsp
    canola oil
  • TO FINISH, OPTIONAL:
  • salt and pepper to taste
  • 1 c
    1 cup crumbled blue cheese if desired

How To Make grilled shrimp salad with sweet tea vinaigrette

  • 1
    Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through. May be done in advance.
  • 2
    Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if not already done, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
  • 3
    Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.
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