Grilled Shrimp Salad with Sweet Tea Vinaigrette

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A plate of Grilled Shrimp Salad with Sweet Tea Vinaigrette.

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.”


Serves: 6

Hands-on: 16 minutes

Total: 1 hour, 6 minutes




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.



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.


  • Grilled
  • Salads
  • Main Courses