BBQ Shrimp Salad with Pear and Arugula

I love salads in summer. Cool and refreshing, they just hit the spot. This one has it all - the BBQ flavor we crave all summer long, crunchy pear and cucumber offset by smooth avocado and juicy tomatoes. Plus, everything gets tied together with a summery citrus vinaigrette. 

Ingredients: 

12 shrimp, large size

1 Tbs butter

1 Tbs bar-b-que sauce

2 cups salad greens or arugula

1 pear, seeded and sliced

1 avocado, sliced

10 cherry tomatoes

1/2 cucumber, peeled and diced

1/4 cup citrus dressing

for the dressing:

3 Tbs cup orange juice

2 Tbs citrus ginger honey

1 Tbs Dijon mustard

1/4 cup extra virgin olive oil

Directions: 

Heat a skillet with the butter over medium heat, adding the shrimp. Cook for about 2 minutes per side, until they turn pink. Add the BBQ sauce to the skillet and toss to coat. Divide the salad greens between 2 plates. Add 1/2 the pear, avocado, tomatoes, and cucumber to each plate. Top each with 1 - 2 Tbs citrus dressing and toss. Arrange the BBQ shrimp across the top of each salad. 

Serves 2

Stealthy Cooking Tip: I find this salad to be substantial enough for me. But - it's certainly not enough for everyone! Serve a basket of breadsticks along with this salad and you'll find it's definitely enough for either a hearty lunch or dinner.