Ingredients
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
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.
