1 1/2pounds largeshrimppeeled and deveined, about 30
2largeshallotspeeled
12-inch piecegingerpeeled
3clovesgarlicpeeled
1/2cupcider vinegar
1/2cuplime juice
2tablespoonsraw honey
1/2cupchopped green onions
1/4cupolive oil
1teaspoonsea salt
2teaspoonsfreshly ground black pepper
16ouncesmixed baby greens
Instructions
DO-AHEAD TIP: Marinate shrimp for at least 2 hours (see recipe).
Place shrimp in a large bowl or shallow baking dish; set aside. In a blender or food processor, combine remaining ingredients except salad greens; pulse until smooth; pour mixture over shrimp. Cover and refrigerate for at least 2 hours.
Preheat indoor or outdoor grill to MEDIUM-HIGH. Remove shrimp from marinade and grill for 2 minutes per side or until opaque; set aside.
Pour marinade into a large skillet over medium-high heat; bring to a boil then reduce heat and simmer for 4 minutes; whisk for another 5 minutes; remove from heat and set aside.
Arrange salad greens evenly on dinner plates; top with grilled shrimp and drizzle with cooked marinade (dressing).
Notes
SERVING SUGGESTION: Serve sliced tomatoes and cucumber on the side.