Grilled Shrimp Salad With Sweet Tea Vinaigrette

Total Time: 1 hr 6 mins Preparation Time: 46 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)
• 1 cup sweetened tea
• 2 tablespoons cider vinegar
• 1/4 teaspoon honey
• 1/4 teaspoon dijon mustard
• 1 pinch salt
• 6 tablespoons canola oil

Recipe

• 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.