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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!)”
1hr 6mins

Ingredients Nutrition


  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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