Grilled Shrimp Salad

A fresh grilled shrimp salad is the perfect dinner any time of the year. Chef Rex Hale, McCormick & Schmick's, St. Louis, MO


  • Shrimp and Marinade
  • 2 cloves garlic, crushed
  • ½ cup extra virgin olive oil
  • 1 lime, juiced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅛ teaspoon crushed red pepper flakes
  • 20 jumbo shrimp, tails on, shelled and deveined
  • _
  • Lemon Vinaigrette
  • 1 clove garlic
  • 2 shallots, minced
  • 1 tablespoon Dijon mustard
  • ¼ cup fresh lemon juice
  • ½ cup extra virgin olive oil
  • Salt and pepper to taste
  • _
  • Salad
  • 4 ounces spring mix lettuce
  • 8 ounces Roth Horseradish and Chive Havarti, ½-inch cubes
  • 8 ounces vine-ripened tomatoes, cubed
  • 4 tablespoons fresh chives, chopped, divided
  • 1 lemon, cut into wedges


Shrimp and Marinade

  1. Preheat grill.
  2. Whisk together first six ingredients.
  3. Pour marinade over shrimp and refrigerate for 30 minutes.

Lemon Vinaigrette

  1. To prepare lemon vinaigrette, mash garlic in a small bowl and stir in shallots and mustard; whisk in lemon juice, then slowly whisk in olive oil and season with salt and pepper.
  2. Skewer shrimp and grill for two minutes on each side or until opaque.


  1. Mix together lettuce, Roth Horseradish and Chive Havarti, tomatoes and 3 tablespoons chopped chives and toss with vinaigrette to lightly coat greens.
  2. Evenly divide salad among four plates; top each salad with five shrimp and garnish with remaining chives and lemon wedges (optional).