Food & Drink

How to Make Grilled Shrimp and Grape Salad

grilled shrimp salad

How to Make Grilled Shrimp and Grape Salad

Ingredients

  • 2 Tbsp Champagne or white balsamic vinegar

 

  • 2 tsp olive oil

 

  • ¾ tsp Dijon mustard

 

  • ¼ tsp salt

 

  • ½ tsp ground pepper

 

  • Salad

 

  • cooking spray

 

  • 1 pound large shrimp, peeled and deveined

 

  • 2 Tbsp chopped walnuts

 

  • 1 cup shelled edamame

 

  • 4 cups washed arugula, baby spinach, or mixed greens

 

  • 1 cup seedless green grapes, halved

 

  • 1 cup seedless red or black grapes, halved

 

  • 1 large yellow bell pepper, thinly sliced

 

  • ¼ cup fresh tarragon, chopped (or 1 tsp dried)

 

  • 2 Tbsp crumbled goat cheese

 

  • ¼ cup sliced green onions

 

Directions

  • To prepare dressing, combine first five ingredients in a jar or blender; process until smooth.
  • Preheat grill or griddle to medium high. Spray with cooking spray. Grill shrimp 2–3 minutes per side with grill cover closed.
  • Preheat toaster oven to 350°F. Spread walnut pieces on a rimmed baking sheet. Bake walnuts for 5 to 8 minutes, stirring every 2 minutes, until just toasted.
  • Combine edamame and 3 Tbsp water in a bowl; cover with plastic wrap. Steam edamame in microwave on high 3 minutes. Let stand 2 minutes; drain.
  • Place shrimp, greens, grapes, edamame, yellow pepper, and tarragon in a large bowl. Drizzle with dressing; toss gently to coat. Garnish salad with goat cheese, walnuts, and green onions.

 

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