CHEF JON ASHTON / CABOT CHEESE
1 1/4 pounds large fresh shrimp, peeled and deveined
1 tablespoon plus 3 tablespoons olive oil
4-5 (10-inch) metal or bamboo skewers
3 tablespoons fresh orange juice
1 teaspoon grated orange zest
3 tablespoons sherry vinegar
3 tablespoons honey
3 tablespoons chopped fresh mint
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 cups mesclun mix, baby arugula, torn frisee (French curly endive) or other greens
2 large vine-ripened tomatoes, cored and diced
1 cup garlic-flavored croutons
1 cup grated Cabot Monterey Jack or Mild Cheddar
1. Prepare hot fire in charcoal grill or preheat gas grill to high.
2. In medium bowl, toss shrimp with 1 tablespoon oil. Thread shrimp on skewers. Place directly over heat and cook until pink, about 2 minutes per side. Remove from heat; slide shrimp off skewers onto plate.
3. In small bowl, whisk together orange juice and zest, vinegar, remaining 3 tablespoons oil, honey, mint, salt and pepper.
4. Divide greens among 4 plates. Top with tomatoes, croutons and shrimp. Drizzle each with one fourth of dressing. Top with cheese.
Makes 4 servings