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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.

Adam Hickman
Also appeared in: Health, June, 2016

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Credit: Greg Dupree; Styling: Ginny Branch

Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Nutrition Facts

349 calories; fat 20g; saturated fat 2g; cholesterol 214mg; fiber 2g; protein 25g; carbohydrates 19g; sodium 733mg; iron 1mg; calcium 133mg.
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