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.
Jumbo Shrimp – 1 lb (oxymoron I know)
Arugula – 1 bunch
Orange Bell Pepper – 2 each small diced
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
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.