Week 3 – Grilled Shrimp with a Mixed Green Salad with Herb Apple Cider Vinaigrette (from Jada Vineyards & Winery, Paso Robles)
serves 4
16 large (U-10) Shrimp, peeled & de-veined
1 bag mixed green salad, washed
1/16 of a cucumber cut into slices
1/8 of a red onion, sliced
1/4 of a yellow pepper, cut into thin strips
1 oz. crumbled feta cheese
olive oil (as needed for marinating)
Vinaigrette:
1/4 cup apple cider vinegar
2 cups extra virgin olive oil
1 T honey
2 T granulated sugar
7 sprigs fresh thyme, no stems
Shrimp:
Marinate shrimp with garlic powder, salt, black pepper and olive oil. Cook on hot grill. It should take roughly eight minutes.
Vinaigrette:
Place vinegar, honey, sugar and thyme in food processor and blend. Slowly add the extra virgin olive oil.
Salad:
Wash your greens and place in a bowl. Take all items, cucumber, red onion, yellow pepper and toss in a bowl with your desired amount of vinaigrette. Remember the more dressing you add the stronger the flavor. Some like it mild and some like it strong. You be the judge. Top with grilled shrimp and enjoy!