Italian-Country Style Grilled Shrimp


Greg Dupree; Styling: Ginny Branch


  • 2 tablespoons honey
  • 3 tablespoons olive oil
  • 1 1/2 pounds large, raw tail-on shrimp, peeled and deveined
  • Grapeseed oil
  • 2 cups loosely packed arugula
  • 1 1/4 cups chopped heirloom tomatoes
  • 1/2 cup (about 15) kalamata olives, halved
  • 1/2 cup vertically sliced red onion
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons torn fresh oregano leaves


1. Preheat grill to high (450°F to 550°F). Whisk together honey and 2 tablespoons of the olive oil in a medium bowl. Add shrimp; toss to coat.

2. Generously oil grill grate with grapeseed oil. Grill shrimp, covered with grill lid, until done, about 1 1/2 minutes per side.

3. Toss together arugula, tomatoes, olives and onion in a large bowl. Add vinegar and remaining 1 tablespoon olive oil and toss. Add shrimp, salt and pepper; toss. Transfer mixture to a platter and sprinkle with oregano. Serve immediately.

  • Active:
  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 349
Fat per serving: 20g
Saturated fat per serving: 2g
Cholesterol per serving: 214mg
Fiber per serving: 2g
Protein per serving: 25g
Carbohydrate per serving: 19g
Sodium per serving: 733mg
Iron per serving: 1mg
Calcium per serving: 133mg

Good to Know

Large shrimp (usually 16 to 20 per pound) are best for this recipe. Smaller ones are harder to grill and get lost in the salad.

This Recipe Is

Adam Hickman