Grilled Shrimp Salad with Orange-Mint Dressing

(as found on

Recipe adapted from Cabot Cheese. For more information, visit

1 ¼ pounds large fresh shrimp, peeled and deveined
4 T olive oil, divided
4-5 (10-inch) metal or bamboo skewers
3 T fresh orange juice
1 tsp grated orange zest
3 T sherry vinegar
3 T honey
3 T chopped fresh mint
½ tsp salt
¼ tsp 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)

Set the EGG for direct cooking at 500°F/260°C.

In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on flexible skewers. Place on EGG and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate.

In small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper.

Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.

Makes 4 servings.