Grilled Shrimp Salad With Sweet Tea Vinaigrette
- 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
- Preheat oven to 350u0b0. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- Preheat grill to 350u0b0 to 400u0b0 (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.
- 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.
pecans, shrimp, olive oil, peaches, mixed baby salad greens, salt, blue cheese
Taken from www.myrecipes.com/recipe/grilled-shrimp-salad-0 (may not work)