Grilled Shrimp Salad With Sweet Tea Vinaigrette - cooking recipe

Ingredients

1 cup pecans (toasted and coarsely chopped)
1 lb jumbo raw shrimp (peeled and de-veined)
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
2 large fresh peaches (cut into 8 wedges each)
1 (6 ounce) bag mixed baby greens
salt and pepper (to taste)
1 cup blue cheese (crumbled)
Sweet Tea Vinaigrette
1 cup sweetened tea
2 tablespoons cider vinegar
1/4 teaspoon honey
1/4 teaspoon Dijon mustard
1 pinch salt
6 tablespoons canola oil

Preparation

Sweet Tea Vinaigrette Preparation:
Bring tea to a boil in a saucepan over medium-low heat; reduce heat to low, and simmer 9 to 10 minutes or until reduced to 1/3 cup.
Remove from heat; cool 20 minutes. Whisk in vinegar, honey, Dijon mustard, and salt. Whisk in canola oil in a slow, steady stream. Makes about 3/4 cup vinaigrette.
While the vinaigrette cools, grill the shrimp and peaches!
Salad preparation:
Preheat oven to 350\u00b0.
Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
Preheat grill to 350\u00b0 to 400\u00b0 (medium-high) heat.
Toss shrimp with olive oil mixed with cayenne pepper. Grill shrimp, covered with grill lid, 2 to 3 minutes on each side or just until shrimp turn pink.
Grill peach wedges 1 to 2 minutes on each side or until grill marks appear.
Toss salad greens with cooled Sweet Tea Vinaigrette; season with salt and pepper to taste, and top with grilled shrimp, peaches, blue cheese, and pecans. Serve immediately.