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.

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