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Categories:
honey olive oil shrimp oil arugula heirloom tomatoes kalamata olives red onion red wine vinegar kosher salt black pepper oregano
Viewed: 101 - Published at: 4 years agoIngredients
- 2 tablespoons honey
- 3 tablespoons olive oil
- 1 1/2 pounds large, raw tail-on shrimp, peeled and deveined
- Grapeseed oil
- 2 cups loosely packed arugula
- 1 1/4 cups chopped heirloom tomatoes
- 1/2 cup (about 15) kalamata olives, halved
- 1/2 cup vertically sliced red onion
- 1 tablespoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons torn fresh oregano leaves
Method
- Preheat grill to high (450°F to 550°F). Whisk together honey and 2 tablespoons of the olive oil in a medium bowl. Add shrimp; toss to coat.
- Generously oil grill grate with grapeseed oil. Grill shrimp, covered with grill lid, until done, about 1 1/2 minutes per side.
- Toss together arugula, tomatoes, olives and onion in a large bowl. Add vinegar and remaining 1 tablespoon olive oil and toss. Add shrimp, salt and pepper; toss. Transfer mixture to a platter and sprinkle with oregano. Serve immediately.
