Greg Dupree; Styling: Ginny Branch
Active Time
15 Mins
Total Time
20 Mins
Yield
Serves 4

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.

Recipe Is:

How to Make It

Step 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.

Step 2

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

Step 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.

Also appeared in: Health, June, 2016

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