GRILLED SHRIMP SALAD WITH SWEET TEA VINAIGRETTE
This delightful dish is perfect to serve at brunch. If ripe peaches aren’t available, substitute them with sweet apples, such as Honeycrisp. — David Guas, 2019 ASPA Chef of the Year
Serves: 6
Hands-on: 16 minutes
Total: 1 hour, 6 minutes
GRILLED SHRIMP SALAD
Ingredients
1 cup Pecans, coarsely chopped
1 pound Jumbo raw shrimp (16/20 count), peeled,
1 tablespoon Olive oil
2 each Fresh peaches, large cut into 8 wedges each
1 (6-oz.) bag Mixed baby salad greens
As desired Sweet Tea Vinaigrette
1 cup Crumbled blue cheese
Directions
Preheat oven to 350° Fahrenheit. Bake the pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Devein shrimp, if desired, and toss with 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.
Toss salad greens with Sweet Tea Vinaigrette. Season with salt and pepper to taste, and top with grilled shrimp, grilled peaches, blue cheese, and baked pecans. Serve immediately.
SWEET TEA VINAIGRETTE
Makes: about ¾ cup
Hands-on: 10 minutes
Total: 40 minutes
Ingredients
1 cup Sweetened tea
2 tablespoons Cider vinegar
1/4 teaspoon Honey
1/4 teaspoon Dijon mustard
1 Pinch Table salt
6 Tablespoons Canola oil
Directions
Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup. Remove from heat; cool 20 minutes. Whisk in vinegar, honey, mustard, and salt. Whisk in canola oil in a slow, steady stream.
Chef Advocate Highlight: Justin Devillier