Grilled Herbed Shrimp on Mixed Greens

This is a great after-work meal in the summer time, when it's too hot to cook indoors, though the shrimp can be cooked in your oven's broiler as well. This is pretty versatile....you can alter the salad ingredients according to your taste. I've adapted this from a Pillsbury recipe.

• Ready In: 28 mins
• Serves: 4

Ingredients

• Marinade/dressing

• 1⁄2 cup extra virgin olive oil
• 1⁄4 cup red wine vinegar
• 1  teaspoon dried basil leaves
• 1⁄2 teaspoon dried oregano leaves
• 1⁄8 teaspoon salt
• 2  cloves garlic, minced

• Salad

• 1  lb  shelled deveined uncooked large shrimp
• 1 (10 ounce) package  mixed salad greens
• 1⁄2 yellow bell pepper, cut into bite sized strips
• 1⁄2 cup  sliced halved cucumber
• 1⁄2 cup  sliced radish
• 1⁄2 cup  shredded or shaved fresh parmesan cheese

Directions

1. Heat your grill.
2. In a medium bowl, combine all marinade/dressing ingredients; blend well with a whisk.
3. Reserve half of the marinade to use as dressing; add shrimp to remaining marinade and toss to coat; let stand at room temperature for 10 minutes to marinate.
4. Remove shrimp from marinade; reserve marinade; thread shrimp onto four 12-inch metal skewers and place on grill; cook 6-8 minutes or until shrimp turn pink, turning and brushing once with marinade.
5. In a large bowl, combine salad greens, bell pepper, cucumber, radishes, cheese and reserved dressing; toss gently.
6. Divide salad onto individual serving plates and top with shrimp.