Grilled shrimp gives this recipe a smokey, down-home flavor while the oregano, olive oil, and kalamata olives provide a sultry Italian flair.
2 tablespoons honey
3 tablespoons olive oil
1 1/2 pounds large, raw tail-on shrimp, peeled and deveined
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
How to Make It
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.
Generously oil grill grate with grapeseed oil. Grill shrimp, covered with grill lid, until done, about 1 1/2 minutes per side.
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.