Inspired by Grilled Shrimp & Strawberry Salad at Firebirds
2 1/2 cups of lettuce (romaine and spring mix)
Adapted from Emeril Lagasse
1/4 cup of balsamic vinegar
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!