Grilled Shrimp Salad

The Orange Mint Dressing and Cabot Cheese makes this shrimp salad a favorite!

Recipe adapted from Cabot Cheese. For more information, visit


  • 1 ¼ pounds large fresh shrimp, peeled and deveined
  • 1 tablespoon plus 3 tablespoons olive oil
  • 3 tablespoons fresh orange juice
  • 1 teaspoon grated orange zest
  • 3 tablespoons sherry vinegar
  • 3 tablespoons honey
  • 3 tablespoons chopped fresh mint
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or other greens
  • 2 large vine-ripened tomatoes, cored and diced
  • 1 cup garlic-flavored croutons
  • 4 ounces Cabot Monterey Jack or Cabot Mild Cheddar, grated (about 1 cup)


Set EGG for direct cooking at 500°F/260°C.

In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on flexible skewers. Place on EGG and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate.

In small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper.

Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.

Makes 4 servings

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