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Grilled Shrimp, Almond and Vegetable Salad

1 pint red wine vinegar
1 cup olive oil
1 cup feta cheese, finely crumbled
2/3 cup Blue Diamond« Sliced Blanched Almonds, toasted
2 Tbsp. sugar
1 Tbsp. garlic, minced
1 tsp. salt
¼ tsp. pepper

6 bell peppers (red, green or yellow)
2 red onions
6 medium zucchini
6 yellow summer squash
6 Japanese or baby eggplants
3 lbs. shrimp, medium, shelled
as needed, olive oil
5 ½ quarts gourmet lettuce mix or shredded greens
as needed, lettuce leavesDIRECTIONS: For dressing:
In large container, combine vinegar, oil, cheese, toasted almonds, sugar, garlic, salt and pepper. Cover and shake well. Chill until needed.

Remove stems and seeds from peppers; cut peppers into sixths. Peel onions; cut each onion in half. Cut each half into 6 wedges. Trim zucchini, yellow summer squash and eggplant. Cut each piece lengthwise in slices ¼-inch thick. Brush vegetables and shrimp with olive oil; grill until vegetables are tender and shrimp turn pink and opaque. Turn and brush lightly with oil as needed.

For each portion:
Place 2 cups lettuce mix on a lettuce-lined service plate. Top with 3 pieces bell pepper, 2 wedges onion and two slices each of zucchini, squash and eggplant. Arrange ¼ lb. shrimp over salad. Shake dressing; serve 1/3 cup (5 oz.) portion with salad.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: BLUE DIAMOND GROWERS

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