1¼ pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint
½ teaspoon salt
¼ teaspoon freshly ground black pepper
6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic-flavored croutons
4 ounces Cabot Monterey Jack or Cabot Mild Cheddar, grated (about 1 cup)
PREPARE hot fire in charcoal grill or preheat gas grill to high.
TOSS shrimp with 1 tablespoon oil in medium bowl.
THREAD shrimp on skewers. Place directly over heat and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate.
WHISK together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper in small bowl.
DIVIDE greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.
The orange mint dressing really makes this a special salad. I like to heat things up and would use Pepper Jack or even the 50% Light Pepper Jack. Nice meal to toss together during hot summer nights, and the shrimp cooks on the grill quickly and the salad is refreshing.