Grilled Shrimp Salad With Sweet Tea Vinaigrette

Modified from Southern Living May 2011 -- Prepare the vinaigrette, and while it cools 20 minutes, grill the shrimp and peaches, then assemble the salad! (Prep time includes vinaigrette cooling time!)

• Ready In: 1 hr 6 mins
• Serves: 6

Ingredients

• 1  cup pecans (toasted and coarsely chopped)
• 1  lb  jumbo raw shrimp (peeled and de-veined)
• 1  tablespoon olive oil
• 1⁄4 teaspoon cayenne pepper
• 2  large  fresh peaches (cut into 8 wedges each)
• 1 (6 ounce) bag  mixed baby greens
•  salt and pepper (to taste)
• 1  cup blue cheese (crumbled)

• Sweet Tea Vinaigrette

• 1  cup  sweetened tea
• 2  tablespoons cider vinegar
• 1⁄4 teaspoon honey
• 1⁄4 teaspoon Dijon mustard
• 1  pinch salt
• 6  tablespoons canola oil

Directions

1. Sweet Tea Vinaigrette Preparation:
2. Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
3. Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
4. While the vinaigrette cools, grill the shrimp and peaches!
5. Salad preparation:
6. Preheat oven to 350°.
7. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
8. Preheat grill to 350° to 400° (medium-high) heat.
9. Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
10. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
11. Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.