grilled shrimp salad with sweet tea vinaigrette
Makes my mouth water just thinking about peach season approaching.
prep time
15 Min
cook time
10 Min
method
Grill
yield
6 serving(s)
Ingredients
- SALAD:
- 1 cup coarsely chopped pecans
- 1 pound peeled, jumbo raw shrimp (1 6/20 count)
- 1 tablespoon olive oil, light
- 2 large fresh peaches, cut into 8 wedges each
- 1 package (6-oz.) mixed baby salad greens
- SWEET TEA VINAIGRETTE:
- 1 cup sweetened tea (to your liking)
- 2 tablespoons cider vinegar
- 1/4 teaspoon honey or sweetener of choice to taste
- 1/4 teaspoon dijon mustard or to taste
- 1 pinch salt
- 6 tablespoons canola oil
- TO FINISH, OPTIONAL:
- - salt and pepper to taste
- 1 cup 1 cup crumbled blue cheese if desired
How To Make grilled shrimp salad with sweet tea vinaigrette
-
Step 1Preheat 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.
-
Step 2Preheat 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.
-
Step 3Toss 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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