Betty Crocker's Grilled Mixed Seafood Salad

• 12 cup olive oil or 12 cup vegetable oil
• 14 cup balsamic vinegar
• 2 tablespoons white wine vinegar
• 1 tablespoon shallot, finely chopped
• 1 tablespoon Dijon mustard
• 14 teaspoon dried thyme
• 14 teaspoon salt
• 1 lb swordfish or 1 lb tuna steak, 3/4 to 1 inch thick
• 12 shrimp, peeled and deveined
• 1 medium fennel bulb, cut crosswise into 6 slices
• 10 leaves romaine lettuce, coarsely torn
• 2 cups arugula, torn into bite-sized pieces (rocket)
• 1 (14 ounce) can artichoke hearts, drained
• 12 small red onion, thinly sliced
• 12 cherry tomatoes
• 12 kalamata olives or 12 pitted black olives

1. For shallot-thyme vinaigrette: mix oil, vinegars, shallots, mustard, thyme and salt and set aside.
2. Place fish steaks, shrimp and 1/4 cup of the vinaigrette in shallow glass or plastic dish.
3. Turn fish and shrimp to coat.
4. Cover and chill 1 hour.
5. Reserve remaining vinaigrette.
6. Heat coals or gas grill for direct heat.
7. Remove fish and shrimp from marinade: reserve marinade.
8. Cover and grill fish and fennel 5 to 6 inches from medium heat 5 minutes: brush with marinade.
9. Add shrimp.
10. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm and fish flakes easily with fork, and fennel is tender.
11. Discard any remaining marinade.
12. Arrange romaine and arugula on serving platter.
13. Cut fish into bit-sized pieces.
14. Arrange romaine and arugula on romaine mixture.
15. Serve with remaining vinaigrette.

olive oil, balsamic vinegar, white wine vinegar, shallot, mustard, thyme, salt, swordfish, shrimp, fennel bulb, romaine lettuce, arugula, red onion, tomatoes, olives

Taken from www.food.com/recipe/betty-crockers-grilled-mixed-seafood-salad-162973 (may not work)