Grilled Shrimp Salad with Sesame Ginger Vinaigrette

  • Total: 25 min
  • Prep: 25 min
  • Yield: 2 servings
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Ingredients

8 medium-large raw shrimp, peeled and deveined

Ginger Sesame Vinaigrette (recipe below)

1 pkg. (12 oz.) DOLE® Very Veggie®

10 cherry tomatoes, cut in half

2 medium mushrooms, thinly sliced

2 green onions, diagonally sliced

Directions

  1. Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
  2. Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
  1. Combine 1/3 cup rice vinegar, 1/4 cup toasted sesame seed, 1 tablespoon soy sauce, 2 teaspoons finely chopped ginger, and 2 teaspoons minced garlic in blender container. Cover; blend until smooth. Slowly add 2/3 cup canola oil and 1/3 cup sesame oil in thin stream, until blended. Makes about 1-1/2 cups.

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