Grilled Shrimp Salad With Sweet Tea Vinaigrette

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READY IN: 1hr 6mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sweet Tea Vinaigrette Preparation:
  • 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.
  • 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.
  • While the vinaigrette cools, grill the shrimp and peaches!
  • Salad preparation:
  • Preheat oven to 350°.
  • 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 350° to 400° (medium-high) heat.
  • 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.
  • Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
  • 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.
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