Grilled Shrimp Salad with Blackberries
Fresh shrimp grilled pink to perfection served with nectar sweet blackberries, crunchy almonds and crumbled blue cheese for a lunch worthy salad.
- 4 cups baby spring lettuce mix
- 1/2 pound shrimp
- Wooden skewers
- Olive oil
- Pepper to taste
- 4 ounces blackberries
- 1/2 cup almonds
- 2 ounces crumbled blue cheese
For the vinaigrette:
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1 tablespoons raw honey
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Heat the grill to medium. Thread the shrimp onto wooden skewers. Drizzle the shrimp with olive oil, honey and add pepper to taste. Grill the shrimp on both sides for a total of 3 to 5 minutes. Set aside.
In a small jar whisk together the olive oil, balsamic vinegar, honey, salt and pepper.
Arrange the lettuce mix in a bowl. Arrange the shrimp on top of the salad. Next, top with almonds and blue cheese. Drizzle the vinaigrette over the salad and serve.