Grilled Shrimp Salad

Ingredients

• 12 count large shrimp, peeled and deveined
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 2 count garlic cloves, minced
• 1 tablespoon fresh lemon juice
• 4 cups mixed baby greens or spring mix
• 8 count cherry tomatoes, halved
• ½ count English cucumber, sliced into thin half-moons
• ¼ count red onion, thinly sliced
• ¼ cup crumbled feta cheese (optional)
• 3 tablespoons fresh lemon juice
• ½ cup extra-virgin olive oil
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper
• 2 count fresh lemon wedges
• 2 tablespoons fresh dill or parsley, roughly chopped

Instructions

1. 1

   Make the vinaigrette: In a small bowl or mason jar, whisk together 3 tablespoons of fresh lemon juice, 0.5 teaspoon of Dijon mustard, 0.5 teaspoon of honey, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly cracked black pepper. Slowly drizzle in 0.5 cup of extra-virgin olive oil while whisking constantly until the emulsion is thick and creamy. Taste and adjust seasoning as needed. Set aside.

2. 2

   Prepare the shrimp marinade: Peel and finely mince 2 garlic cloves. Place the 12 large shrimp in a medium bowl, then add 2 tablespoons of extra-virgin olive oil, the minced garlic, 1 tablespoon of fresh lemon juice, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of freshly cracked black pepper. Toss gently to coat evenly and let sit while you prepare the salad vegetables.

3. 3

   Assemble the salad base: Wash and dry 4 cups of mixed baby greens, then place them in a large bowl. Halve 8 cherry tomatoes and add them to the bowl. Slice half an English cucumber into thin half-moons and add to the bowl. Thinly slice one quarter of a red onion and scatter it over the greens. If using feta, crumble 0.25 cup and set aside for garnish later.

4. 4

   Preheat your grill to medium-high heat. If using a grill pan, place it over medium-high heat on your stovetop. Let it heat for 3-4 minutes until you hear a faint sizzle when you hold your hand 2 inches above the grates — you should feel quite warm radiating heat.

5. 5

   Once the grill is hot, carefully arrange the marinated shrimp on the grates in a single layer, leaving space between each one so they develop a good char. Do not move them for the first 2 minutes — listen for a gentle sizzle and watch for the edges to turn opaque and pink. The grill should impart a beautiful caramelized color with light char marks.

6. 6

   Flip each shrimp using tongs and cook for another 1-2 minutes on the second side. The shrimp is done when the flesh is opaque throughout and the internal temperature reaches 120°F on an instant-read thermometer inserted at the thickest part. Do not overcook — overcooked shrimp becomes rubbery and tough.

7. 7

   Dress the salad: Pour about three-quarters of the lemon vinaigrette over the mixed greens and vegetables in the bowl. Gently toss with your hands until all the leaves are lightly coated and glistening — the salad should taste bright and balanced, not overly oily or sour. Add more vinaigrette if needed.

8. 8

   Divide the dressed salad between two plates or shallow bowls, creating an even layer. Arrange 6 warm grilled shrimp on top of each salad, spacing them so they're visible. Drizzle any remaining vinaigrette around the plate.

9. 9

   Garnish each plate with 0.25 cup of crumbled feta cheese if using, a generous pinch of freshly chopped dill or parsley, and serve immediately with fresh lemon wedges on the side for guests to squeeze over the top for extra brightness.

Tools you’ll need

• instant-read thermometer
• grill or grill pan
• tongs
• small mixing bowl or mason jar
• whisk
• medium mixing bowl
• large salad bowl
• chef's knife
• cutting board
• two dinner plates or shallow bowls

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