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Grilled Shrimp And Watercress Salad

salads, shrimp

1 bunch watercress
1 bunch arugula
1 head boston lettuce
12 ounces large raw shrimp; peeled and deveined
2 roasted sweet red peppers; cut in strips
2 tablespoons toasted sesame seeds
----Mustard Garlic Vinaigrette----
2 cloves garlic; minced
2 tablespoons lemon juice
1 tablespoon Dijon Mustard
1/4 teaspoon (each) granulated sugar; salt and pepper
1/4 cup extra-virgin olive oil

Mustard Garlic Vinaigrette: In small bowl, whisk together minced garlic, lemon juice, Dijon mustard, sugar, salt and pepper; gradually whisk in olive oil. (Make-ahead: Cover and refrigerate for up to 24 hours.) Remove tough stems from watercress and arugula bunches; tear leaves into large pieces along with Boston lettuce to make about 12 cups lightly packed greens. (Make-ahead: Wrap greens in damp tea towel then plastic bag and refrigerate for up 24 hours.) Remove 1 tablespoon of the vinaigrette; toss with shrimp. Grill, broil or cook shrimp over medium-high heat in grill pan for 1 to 2 minutes per side or until pink. (Make-ahead: Refrigerate for up to 6 hours to serve cold.) In large bowl, toss greens with vinaigrette; divide among salad plates. Top with roasted red pepper and shrimp. Sprinkle with sesame seeds.

Contributor: Canadian Living Magazine, April, 2000

Yield: 8 servings.

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