Grilled Shrimp Salad

It's spring in Tennessee, which means the weather is constantly changing.  It's cold and rainy or hot and sunny.  It's back and forth.  As we like to say, don't like the weather?  Wait five minutes.  It'll change.

On those hot and sunny days our minds begin to think of summer and grilling.  Even though I don't handle heat well, I do love to grill, and I especially love grilled shrimp.  This salad is one of my favorites.

Grilled Shrimp Salad

Ingredients:

• 1 lb grilled marinated shrimp
• 1 pkg baby spinach
• 1 med. red pepper, diced
• 1 can mandarin orange sections, drained
• 1 pint cherry tomatoes, halved
• 4 oz. feta cheese, crumbled
• Wheat Beer Salad Dressing

Directions:

Combine the shrimp, baby spinach, red pepper, mandarin oranges and cherry tomatoes in a good-sized salad bowl.  Toss lightly with the Wheat Beer Salad Dressing and top with the feta cheese.  Serve immediately. Serves 4.

Grilled Marinated Shrimp

Ingredients:

• 1 lb deveined shrimp without tails
• 1 cup wheat beer
• 2 cloves garlic, chopped
• 1/2 cup onion, chopped
• Favorite hot sauce to taste
• Black pepper to taste

Directions: 

Combine the ingredients together in an airtight container and allow to marinate for up to one hour, shaking the container about every 15 minutes.  Then proceed to grill the shrimp until just done.  Some people do so using bamboo skewers that have soaked in water for approximately an hour.  I prefer to use a grill pan. 

Wheat Beer Salad Dressing

Ingredients:

• 1/3 cup olive oil
• 1 clove garlic, very finely minced
• 1/2 teaspoon fresh basil, very finely minced
• 3/4 cup citrusy wheat beer
• 3 Tablespoons balsamic vinegar 
• 1 Tablespoon Dijon or whole grain mustard
• 1 teaspoon honey
• Black pepper to taste

Directions:

Whisk all ingredients together in a 1 1/2 quart saucepan. Bring to a boil, reduce heat to low and simmer for 4-5 minutes. Remove from heat, let cool.