Summertime Shrimp Salad

• 32 medium sized shrip (21/30)
• 1/4 pound thinly sliced proscuitto cut into 32 strips
• 2 tablespoons fig jam
• 1 mango, peeled, pit removed and cut into 1 inch chunks
• 1 avocado, peeled, pit removed and sliced
• 1 large red bell pepper, ribs and seeds removed and cut into strips
• 1 medium sized vidalia onion or red onion cut in half and thinly sliced into 1/2 rounds
• 6 cups arugula or other mixed greens
• 1/2 cup balsmic vinegar
• 1/4 orange juice
• 4 teaspoons fig balsamic vinegar (or other fruity vinegar)
• 1 cup fat free mozzerella cheese shredded

1. If using wooden skewers soak in water for 30 minutes.
2. In a small saucepan combine 1/2 cup balsamic vinegar and orange juice and bring to a boil and reduce heat and simmer for 25 minutes until sauce is reduced by 1/2 and thick. Remove from heat and let cool slightly.
3. Meanwhile, in a small bowl heat fig jam in microwave until liquified (about 45-60 seconds). Alternately heat over medium heat on stove.
4. Wrap 1 strip of proscuitto around each shrimp and skewer onto pre-soaked wooden skewer or metal skewer. Each skewer should hold 4 proscuitto wrapped shrimp. Brush wrapped shrimp with liquified jam and set aside. Heat grill to medium heat and spray with non-stick spray.
5. Divide greens between 4 plates. Divide mango, avocado, red pepper and onion between 4 plates and arrange on top of greens. Drizzle each salad with 1 tablespoon reduced balsamic dressing.
6. Grill shrimp skewers for 2 minutes on each side until pink and proscuitto is crispy. Remove from heat and set aside, shrimp will continue to cook while resting. Place 2 skewers of shrimp on each salad, criss crossing them to make an X across salad. Top each salad with 1/4 fat free cheese and drizzle with 1 teaspoon fig balsamic vinegar.
7. Serve

mango, avocado, red bell pepper, vidalia onion, arugula, balsmic vinegar, orange juice, balsamic vinegar, mozzerella cheese

Taken from www.epicurious.com/recipes/member/views/summertime-shrimp-salad-1224108 (may not work)