Grilled Shrimp Salad with Sweet Tea Vinaigrette
Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA
“This delightful dish is perfect to serve at a brunch. If ripe peaches aren’t available, substitute with sweet apples, such as honeycrisp.”
Hands-on: 16 minutes
Total: 1 hour, 6 minutes
GRILLED SHRIMP SALAD
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
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
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
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.