Do you love refreshing, satisfying Summer Salads? Then try...

this Grilled Shrimp Salad with Mesclun, Arugula, Feta, Watermelon, Heirloom Yellow tomatoes.

I have featured this salad at Bocci Trattoria & Pizzeria, Cary, NC the past two weeks and it has sold well and everyone loves it.  Isn't that what being a Chef is all about?  Making food that people love, easy on the eyes (and profitable).

When it's 99 degrees, a gourmet salad provides great flavors, light and refreshing, allowing you to really enjoy that glass of Pinot Grigio at half the cost of steak or seafood entrees.   I love a great Salmon Caesar or Steakhouse Salad with gorgonzola and balsamic vinaigrette.  Entree salads are both easy to make and will impress your guests, so check out this recipe.  It is really easy.

GRILLED SHRIMP SALAD W/ MESCLUN, ARUGULA, WATERMELON, FETA, TOMATOES & STRAWBERRY

Serves 4

4 cups of Mesclun Mix, aka as Spring Mix

2 cups fresh Arugula

1 lb. 21/25 peeled & deveined shrimp (local are better)

1/4 cup fresh, chopped oregano

1/4 Cup chopped garlic in olive oil

Salt and Pepper

12 strawberries, quartered

24 watermelon balls

1 cup of crumbled Greek Feta cheese

2 yellow tomatoes

12 cherry tomatoes cut in half

2 lemons

4 Tbsp Balsamic

8 Tbsp Extra Virgin Olive Oil

1/4 cup Basil chiffonade

Fresh ground black pepper

Step 1.  marinate shrimp in chopped basil, garlic & olive oil mixture.  Pinch of S&P.  Grill shrimp for 3 minutes each side and set aside.

Step 2. build salad.  Equally plate mesclun, arugula, melon, strawberry, feta and tomatoes.  Squeeze 1/2 lemon on each of the four salads.  Dribble 1 Tbsp of balsamic on each salad and then folow w/ two Tbsp. of olive oil. Hit with a couple of twists of fresh ground pepper.

Step 3.  Add five or six shrimp to each salad.  Sprinkle a little basil chiffonade.  Serve & Enjoy.