Salads are often a side dish at many summer barbeques, but occasionally you’ll find one that can be a complete meal. This salad is full of flavor, with blue cheese, pecans, juicy peaches, shrimp and a vinaigrette made with delicious sweet tea!
Sweet Tea Vinaigrette
Ingredients
- 1 cup sweetened tea
- 2 tablespoons cider vinegar
- 1/4 teaspoon honey
- 1/4 teaspoon Dijon mustard
- Pinch of salt
- 6 tablespoons canola oil
Preparation
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. Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream.
Grilled Shrimp Salad
Ingredients
- 1 cup coarsely chopped pecans
- 1 pound peeled, jumbo raw shrimp (1 6/20 count)
- 1 tablespoon olive oil
- 2 large fresh peaches, cut into 8 wedges each
- 1 (6-oz.) bag mixed baby salad greens
- Sweet Tea Vinaigrette
- Salt and pepper to taste
- 1 cup crumbled blue cheese
Preparation
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
- Preheat grill to 350° to 400° (medium-high) heat. Devein shrimp, if desired, and toss with olive oil. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
- Toss salad greens with Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.
