Grilled Shrimp Skewers with Mixed Greens and Balsamic Glaze

Ingredients:

For the Shrimp Skewers:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Bamboo skewers, soaked in water for 30 minutes

For the Mixed Greens:

• 4 cups mixed salad greens (such as arugula, spinach, and mesclun)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 1 tablespoon honey

For Garnish:

• Fresh parsley, chopped (optional)

Instructions:

1. Preparing the Shrimp Skewers:

1. In a large bowl, combine the olive oil, minced garlic, dried oregano, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat evenly with the marinade. Let sit for 15 minutes.
3. Thread the shrimp onto the soaked bamboo skewers.

2. Preparing the Balsamic Glaze:

1. In a small saucepan, combine the balsamic vinegar and honey.
2. Bring to a boil over medium heat, then reduce the heat to low and simmer until the mixture is reduced by half and thickened to a syrup-like consistency, about 10 minutes. Set aside to cool.

3. Grilling the Shrimp:

1. Preheat your grill or grill pan to medium-high heat.
2. Grill the shrimp skewers for about 2-3 minutes per side, or until the shrimp are opaque and cooked through.

4. Preparing the Mixed Greens:

1. In a large bowl, combine the mixed salad greens, cherry tomatoes, and red onion.

5. Assembling the Dish:

1. Divide the mixed greens among serving plates.
2. Place the grilled shrimp skewers on top of the salad.
3. Drizzle with the balsamic glaze.

6. Serving:

1. Garnish with chopped fresh parsley if desired.
2. Serve immediately.

7. Storing:

1. Refrigeration: Store any leftover shrimp and mixed greens in separate airtight containers in the refrigerator for up to 2 days.
2. Reheating: Reheat the shrimp in a skillet over medium heat until warmed through. The mixed greens are best served fresh.

Tips:

• For extra flavor, you can add a splash of lemon juice to the shrimp marinade.
• Serve with a side of crusty bread or quinoa for a complete meal.
• The balsamic glaze can be made ahead of time and stored in an airtight container in the refrigerator for up to 1 week.

Enjoy these delicious and elegant Grilled Shrimp Skewers with Mixed Greens and Balsamic Glaze, perfect for a light and refreshing meal!