14 medium shrimp (tail on)
2 garlic cloves, minced
1 TBS lemon juice
3 TBS olive oil
Salt and Pepper to taste
1/4 cup KYVAN Sweet BBQ Sauce
(5.5 oz.) container field green lettuce mix
1/4 cup of sliced almonds
1/2 cup of red onion, sliced thin
4-6 medium radishes, sliced thin
Blackberry Honey Vinaigrette Dressing:
TBS Dijon mustard
2 TBS red wine vinegar
1 TBS olive oil
1 tsp. KYVAN Blackberry Honey
In a medium bowl combine shrimp, garlic, lemon juice, olive oil, salt and pepper.
Mix to combine. Marinade 1-2 hours in fridge.
When ready, preheat grill to medium-high. Spray with cooking spray.
Sear on both sides for about 1 minute.
Reduce heat to low.
Baste shrimp with barbecue sauce until cooked through and pink. About 5-7 minutes.
To make dressing, whisk together all ingredients until well combined.
To assemble salads, divide lettuce, onions, radish and almonds evenly on 2 large plates.
Top each salad with 7 shrimp each.
Serve with dressing on side.
Makes 2 dinner size salads.