Ingredients

The following ingredients have 4 Servings
  • 1 Shallot (minced)
  • 1/2 cup champagne vinegar (or apple cider vinegar)
  • 3/4 cup Olive oil
  • 3 tbsp Lemon juice
  • 4 strawberries (chopped)
  • 1 tbsp Honey (or sugar alternative of choice)
  • Salt and pepper (to taste)
  • 1.5 pounds Shrimp (large shells removed, heads removed and veins removed)
  • 1 tbsp Olive oil
  • Salt and pepper (to taste)
  • 1/2 tsp Garlic powder ((optional))
  • 3 Nectarines (washed and sliced, remove pit- keep skin on)
  • 2 cups Romaine lettuce (chopped)
  • 2 cups Rocket ((arugula))
  • 1 cup Strawberries (washed and sliced)
  • toasted nuts of choice (or Chinese Fried Noodles or other crunchy toppings as desired (optional))

Instruction

  • Preheat grill or BBQ.
  • Make citrus strawberry vinaigrette – in a food processor or blender add shallots, vinegar, olive oil, lemon juice, 3-4 strawberries, honey or sugar alternative and salt and pepper of choice. Set aside. Makes about 1 cup of dressing so you will have extra.
  • In a bowl or individual plates add the romaine lettuce, rocket (arugula) and strawberries.
  • Toss thawed shrimp in olive oil, salt and pepper (or Mrs. Dash) and garlic powder and place on grill (or stove top grill pan) for about 2 minutes each side until no longer translucent and pink . Remove from grill and set aside.
  • Spray nectarines with a little oil or brush with a little olive oil so they do not stick on the grill. Grill nectarines for about 1-2 minutes on each side, just until you get nice grill marks. Remove from grill.
  • Place grilled shrimp and grilled nectarines on top of salad with strawberries. Drizzle with a little lemon strawberry vinaigrette and top with a few Chinese fried noodles or toasted almonds if desired. Enjoy!