Wood-Grilled Carolina Shrimp BLT Salad

Presented by Chef Timothy Groody
Flatiron Kitchen + Taphouse
Yield:  Four Servings

20 jumbo shrimp

1 T chiffonade basil

2 T olive oil

½ cup cherry tomatoes cut in ½

6 strips cooked bacon cut in 1 inch chunks

12 oz local or baby lettuce

4 oz peeky toe or lump crab meat mixed with 2 T extra virgin olive oil and 1 T chopped Parsley

1 T chiffonade basil

Skewer shrimp on 12" skewers.  Be sure to use 2 skewers.   Marinate shrimp in basil and oil for a minimum of 1 hour.  Season & grill Shrimp over natural wood.  Toss lettuce, bacon, tomatoes and basil in some of the vinaigrette.  Place lettuce on 4 plates as a base.  When shrimp are cooked toss in bowl.  Place shrimp on lettuce.  Divide the other ingredients over shrimp.  Sprinkle with crab.  Serve and Enjoy!!!!!


½ red onion diced very fine

¼ white balsamic vinegar

¾ cup extra virgin olive oil