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Friday, August 5, 2011

♥ Grilled Shrimp Salad with Sweet Tea Vinaigrette ♥

Ingredients:
1 cup coarsely chopped pecans
1 pound peeled, jumbo raw shrimp (1 6/20 count)
1 tablespoon olive oil
2 large fresh peaches, cut into 8 wedges each
1 (6-oz.) bag mixed baby salad greens
Sweet Tea Vinaigrette
Salt and pepper to taste
1 cup crumbled blue cheese

Directions:
1. Preheat 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.
2. Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired, 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.
3. Toss 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.
Makes 6 servings.

Sweet Tea Vinaigrette
Ingredients:
1 cup sweetened tea
2 tablespoons cider vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
Pinch of 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, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream.


~~Southern Living, MAY 2011~~

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