Grilled Shrimp and Fruit Salad and a Summer Luncheon

Summertime,  big salads and friends over for lunch.  That’s an awesome trio in my book! I felt I was long overdue in treating my friends to lunch.  I created a special menu, just for them, around the theme of summer fruits. Grilled Shrimp and Fruit Salad was the key player.

⇒Summer Fruit Luncheon Menu⇐

Appetizer – Baked Brie with Raspberry Jam

Bread – Strawberry and Blueberry Buttermilk Biscuits

Entree – Grilled Shrimp and Fruit Salad

Beverage – Summer Shandy

Dessert – Peach Cobbler No-Churn Ice Cream

In preparation for the luncheon, I made salad dressing, ice cream and biscuits the day before. The morning of, I mixed up lemonade for Shandy and chilled in the refrigerator. Also, I grilled shrimp, pineapple, nectarines and peppers early in the morning before the outside temperature rose to 400 degrees. Remember, I live in the deep Deep South. Summers are no joke. I kept all the grilled components cold in the refrigerator until time to compose the salad.

With most of the work done, I had a chance to relax and cool off before my friends arrive. I ashamed to say how low I cranked down the air conditioning thermostat while I was in the “I’m about to burn slap up” phase of organizing and preparation. Desperate times call for desperate measures.

I appreciate my friends taking time out of their day to come share a meal with me. Many thanks to Karen, Thea, Dawn and Myrna. All these sweet ladies and their spouses are in a church small group with Sam and me. We missed Shari, a member of our group,  who temporarily left the area in search of cooler weather in Maryland.

If you find inspiration in this post to create a luncheon for your friends, I’m deeply honored. It’s important to develop and maintain friendships. Honestly, it’s not the food that’s important; it’s the time together. Don’t let anything keep you from it. You don’t need a menu and a theme. Make a pitcher of Southern Sweet Ice Tea and put out a plate of Ritz crackers and yellow cheese.  Just do it in the name of friendship.

They’ll love you for it.

Try this Honey Garlic Sauce as a dressing for this salad.  It’s so good!

Y’all come see us!

Grilled Shrimp and Fruit Salad

yield: 4 servings

This salad is light enough for a hot summer day yet filling and satisfying. 

Creamy Honey Lime Salad Dressing, divided

1 pound wild-caught shrimp, shell and tails on

4 to 5 pineapple rings

3 nectarines, sliced in half

5 to 6 baby bell peppers, seeded and sliced in strips

spring salad greens – allow 2 to 3 cups per person

salt and pepper

chow mein noodles for topping

grill the shrimp, fruit and bell pepper:

Peel and devein shrimp.  Place in a large plastic zip-lock bag.  Add 1/4 cup honey lime salad dressing.  Let marinate in refrigerator for at least 2 hours.

Heat grill to medium high heat.  When ready, brush one side of pineapple, nectarine and bell peppers with Honey Lime Salad Dressing.  Place that side down on the grates.  Brush other side with dressing. Grill until grill marks appear and flip. Repeat on other side.

Remove from grill and set aside.

Drain shrimp and discard marinade.  Place in a grill basket or thread with a skewer. Note: if using wooden skewers, soak in water for 30 minutes prior to use.

Place on  hot grill grates and cook approximately 3 minutes on each side until the shrimp is pink.  Don’t overcook. Remove from grill.

Assemble the salad:

Place salad greens on a large platter . Drizzle with salad dressing and sprinkle with salt and pepper.  Lightly toss.  Arrange salad in the center of the platter.  Place shrimp, fruit and bell pepper on the platter.

Serve with chow mein noodles as a topping and extra salad dressing.

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4.34 from 6 votes

Grilled Shrimp and Fruit Salad

Author: Jackie Garvin

Ingredients

• Grilled Shrimp and Fruit Salad
• yield: 4 servings
• This salad is light enough for a hot summer day yet filling and satisfying.
• Creamy Honey Lime Salad Dressing divided
• 1 pound wild-caught shrimp shell and tails on
• 4 to 5 pineapple rings
• 3 nectarines sliced in half
• 5 to 6 baby bell peppers seeded and sliced in strips
• spring salad greens - allow 2 to 3 cups per person
• salt and pepper
• chow mein noodles for topping

Instructions

• grill the shrimp, fruit and bell pepper:
• Peel and devein shrimp. Place in a large plastic zip-lock bag. Add 1/4 cup honey lime salad dressing. Let marinate in refrigerator for at least 2 hours.
• Heat grill to medium high heat. When ready, brush one side of pineapple, nectarine and bell peppers with Honey Lime Salad Dressing. Place that side down on the grates. Brush other side with dressing. Grill until grill marks appear and flip. Repeat on other side.
• Remove from grill and set aside.
• Drain shrimp and discard marinade. Place in a grill basket or thread with a skewer. Note: if using wooden skewers, soak in water for 30 minutes prior to use.
• Place on hot grill grates and cook approximately 3 minutes on each side until the shrimp is pink. Don't overcook. Remove from grill.
• Assemble the salad:
• Place salad greens on a large platter . Drizzle with salad dressing and sprinkle with salt and pepper. Lightly toss. Arrange salad in the center of the platter. Place shrimp, fruit and bell pepper on the platter.
• Serve with chow mein noodles as a topping and extra salad dressing.

Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!

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