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Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

Grilled Shrimp Salad with Sweet Tea Vinaigrette

Southern Living MAY 2011

  • Yield: Makes 6 servings
  • Hands-on:16 Minutes
  • Total:1 Hour, 6 Minutes

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

Preparation

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.

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Grilled Shrimp Salad with Sweet Tea Vinaigrette recipe

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