Grilled Seafood Salad Recipe
12 raw large shrimp, peeled and deveined
1 lb. swordfish steaks
1 bulb fennel, cut into wedges
10 cups mixed salad greens
1/2 red onion, chopped
1 pint grape tomatoes
1 cup honey Dijon mustard vinaigrette
1 cup garlic croutons
Place shrimp and swordfish in a heavy duty Ziploc plastic bag. Add 1/4 cup of the vinaigrette (which then becomes a marinade), and mix to coat. Seal bag, place in glass dish and in refrigerate for 1/2 to one hour.
Prepare and heat grill. Remove shrimp and fish from marinade, reserving marinade. Place swordfish and fennel on grill 5-6″ from coals. Cover and grill for 5 minutes. Brush with marinade. Add shrimp to grill. Cover and grill 5 minutes longer, turning and brushing fish, shrimp and fennel with marinade 2-3 times, until shrimp are pink and fish flakes easily with fork. Discard any remaining marinade. Make sure to keep the vinaigrette that wasn’t used to marinate and brush on the grill separate.
Arrange salad greens on platter. Cut fish into bite sized pieces. Top greens with fish, shrimp, fennel, red onion, and tomatoes. Drizzle with remaining dressing. Makes 6 servings
