Grilled Shrimp and Strawberry Salad

Inspired by Grilled Shrimp & Strawberry Salad at Firebirds

Serves 2

2 1/2 cups of lettuce (romaine and spring mix)
1 1/2 cup of sliced strawberries
1/2 cup of candied or spicy pecans, chopped
1 lb. of shrimp (10-15 count), peeled and deveined with tail on
3/4 cup of crumbled feta cheese

Simple Balsamic Dressing

Adapted from Emeril Lagasse

1/4 cup of balsamic vinegar
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
3/4 olive oil

You’ll need a few skewers.  To avoid them catching on fire when they’re over the grill, soak them in a bit of water for a few minutes.  Thread the shrimp onto the skewer, putting 3-4 shrimp per skewer. Place over grill and cook for 2 minutes on each side.

As they’re on the grill, throw the lettuce, strawberries, feta and pecans all together.

Beat the vinegar with salt and pepper until it dissolves.  Then beat in the olive oil by droplets, whisking constantly.  This should create a bit of emulsification, thickening the dressing.

Toss the salad with the dressing, ensuring that it’s all worked in.  Take the shrimp off their skewers and place along side the salad.  Voila!