Grilled Shrimp Salad with Sweet Tea Vinaigrette

Southern Living
Grilled Shrimp Salad with Sweet Tea VinaigretteRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Makes 6 servings


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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
Salt and pepper to taste
1 cup crumbled blue cheese


Hands-on: 16 Minutes
Total: 1 Hour, 6 Minutes

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.

Created date

April 2011