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Grilled Shrimp Salad With Sweet Tea Vinaigrette

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“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:
1hr 6mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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