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Italian Country-Style Grilled Shrimp

Photo: Greg Dupree; Styling: Ginny Branch

Active time 15 mins
Total time 20 mins
Yield

Serves: 4

Grilled shrimp gives this recipe a smokey, down-home flavor while the oregano, olive oil, and kalamata olives provide a sultry Italian flair. 

Ingredients

  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 1 1/2 pounds large, raw tail-on shrimp, peeled and deveined
  • Grapeseed oil
  • 2 cups loosely packed arugula
  • 1 1/4 cups chopped heirloom tomatoes
  • 1/2 cup (about 15) kalamata olives, halved
  • 1/2 cup vertically sliced red onion
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons torn fresh oregano leaves

Nutrition Information

  • calories 349
  • fat 20 g
  • satfat 2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 214 mg
  • iron 1 mg
  • sodium 733 mg
  • calcium 133 mg

How to Make It

  1. Preheat grill to high (450°F to 550°F). Whisk together honey and 2 tablespoons of the olive oil in a medium bowl. Add shrimp; toss to coat.

  2. Generously oil grill grate with grapeseed oil. Grill shrimp, covered with grill lid, until done, about 1 1/2 minutes per side.

  3. Toss together arugula, tomatoes, olives and onion in a large bowl. Add vinegar and remaining 1 tablespoon olive oil and toss. Add shrimp, salt and pepper; toss. Transfer mixture to a platter and sprinkle with oregano. Serve immediately.