GRILLED SHRIMP, PEPPER AND ARUGULA SALAD

Serves 8

Summer calls for a grill and fresh greens. This salad is simple and beautiful. Filled with a variety of amazing textures or crunch bell pepper, crisp and moist shrimp and a velvet dressing, the salad will excite, inspire and keep you energized for summer activities. 

Ingredient

Jumbo Shrimp – 1 lb (oxymoron I know)

Arugula – 1 bunch

Orange Bell Pepper – 2 each small diced

Dressing

Sherry Vinegar – ¼ cup

Extra Virgin Olive Oil -3/4 cup

Honey – 2 tbsp

Lime – 2 each juiced

Thyme – 2 sprigs picked

Salt and Pepper – to taste

Method

Preheat the grill on medium high heat. Season the shrimp with salt pepper and olive oil, and cook for 3 min. then flip and cook until the shrimp are curing. They will continue to cook so pull them off a bit early. Place the shrimp in a large mixing bowl. Dice the bell pepper and add to shrimp then top with arugula.

In a small mason jar, mix vinegar, oil, honey, lime and thyme. Shake and then add just enough dressing to coat the shrimp. Toss softly and serve.