1/2pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper
DRESSING:
1/4 cup mayonnaise
2 tablespoons crumbled Gorgonzola cheese
1 tablespoon water
1/2 teaspoon dried parsley flakes
1/4 teaspoon white wine vinegar
SALAD:
4 cups spring mix salad greens
1 medium ripe avocado, peeled and cut into wedges
4 pieces bacon strips, cooked and chopped
2 hard-cooked large eggs, sliced
1 medium tomato, sliced
1/4 cup slices red onion
Directions
Toss shrimp with oil, lemon juice, salt and pepper; refrigerate, covered, 15 minutes. Mix dressing ingredients, mashing cheese with a fork. Place greens on a platter; arrange remaining ingredients over top.
Grill shrimp, covered, over medium heat until pink, 2-3 minutes per side. Place over salad. Serve with dressing.
