Need salad inspiration? Try this grilled shrimp summer harvest salad with basil vinaigrette recipe
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Summary
This grilled shrimp summer harvest salad with basil vinaigrette from "Eat What You Love," the new cookbook from Danielle Walker, the blogger behind Against All Grain.I love that it takes advantage of seasonal produce like avocados, strawberries and nectarines, plus has a nice crunch from the roasted cashews that fills my crouton craving. Season with salt and pepper to taste.Place the shrimp in a large resealable plastic bag, add 1/4 cup of vinaigrette and press out any excess air.
As said here by Brianna Steinhilber