16 extra large shrimp (U-16/20)
˝ tablespoon minced garlic
˝ tablespoon grated ginger
2 scallions, chopped
1 cup Tennessee Gourmet® Salad Dressing Plus, divided
16 grape tomatoes
8 slices red onion
4 cups Mesclun mix
Shell and devein the shrimp, leaving tails attached. Combine garlic, ginger, scallions, and 1-cup Salad Dressing Plus in a non-reactive bowl. Add shrimp. Stir to cover. Marinate, refrigerated, 2 to 4 hours.
Remove shrimp from marinade, discarding marinade. Grill shrimp over medium heat, about 3 to 4 minutes per side, basting with Salad Dressing Plus. (Alternately, broil under high heat.
Mesclun is a mix of baby lettuces and wild green, including chervil, arugula, mizuna, mache, and endive.
To serve, arrange 1 cup Mesclun, 5 tomatoes, and one slice red onion on plate, top with 5 shrimp and drizzle with dressing.