Grilled Seafood Salad

Ingredients:

Shallot-Thyme Vinaigrette

• 1/4 cup balsamic vinegar
• 3 tablespoons olive or vegetable oil
• 2 tablespoons white wine vinegar
• 1 tablespoon finely chopped shallot
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
• 1 tablespoon Dijon mustard
• 1 tablespoon water
• 1/4 teaspoon salt

Salad

• 12 uncooked large shrimp (thawed if frozen), peeled, deveined
• 1 lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
• 1 medium fennel bulb, cut into wedges
• 10 cups bite-size pieces mixed salad greens
• 1/2 small red onion, thinly sliced
• 12 cherry tomatoes, cut in half
• 12 pitted kalamata or ripe olives

Preparation: 

•  In tightly covered container, shake vinaigrette ingredients.
•  Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
•  Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
•  Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved vinaigrette.