Spicy Shrimp with Grilled Nectarines

By deedavis

Top grilled shrimp and nectarines with a quick vinaigrette for a simple, delicious summer salad. Want to try some different flavors? Substitute Grilled Thyme Chicken Breasts or Micro-Poached Salmon for the grilled shrimp.

Ingredients

• 2 nectarines, pitted and cut into thin wedges
• Spicy Grilled Shrimp
• 1 pound(s) large shrimp, peeled and deveined
• 1 teaspoon(s) vegetable oil
• 1/4 teaspoon(s) cayenne (ground red pepper)
• 1/8 teaspoon(s) salt
• 6 ounce(s) mixed baby greens
• .5 cup(s) fresh basil leaves, thinly sliced
• 1/2 cup of classic vinaigrette
• 1/4 cup(s) red wine vinegar
• 1 tablespoon(s) Dijon mustard
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• 1/2 cup(s) extra-virgin olive oil
• 1 ripe avocado, sliced
• .25 cup(s) sliced almonds, toasted

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from goodhousekeeping.com

Preparation

Step 1

Directions For Spicy Shrimp

•Prepare grill for direct grilling on medium-high. In a large bowl, toss shrimp with vegetable oil, cayenne, and salt to coat. Place shrimp on hot grill.
•Cook 3 to 5 minutes or until shrimp are opaque throughout, turning once. Transfer shrimp to plate and let cool 5 minutes.

Place nectarines on grill alongside the shrimp. Cook 4 minutes turning once.

In a medium bowl, with wire whisk, stir together red wine vinegar, Dijon mustard, salt, and freshly ground black pepper. Continue whisking and add extra-virgin olive oil in slow, steady stream. Whisk until well blended and emulsified. Cover and refrigerate up to 3 days.

In a large bowl, combine mixed baby geens, basil leaves and vinaigrette. Toss to coat. Divide amoung 4 plates. Decoratively top with shrimp, grilled nectarines and sliced almonds,
In large bowl, combine mixed baby greens, basil leaves, and