Grilled Shrimp & Avocado Salad with Lavender Honey Balsamic Vinaigrette

It's finally Shrimp Season in Savannah!  We're celebrating with this fresh summer salad, complete with grilled shrimp, homegrown tomatoes, creamy avocados and pine nuts. This salad is a great side for a surf & turf BBQ or you can even serve it as the main dish.

Takes about 45 minutes
Serves 8-10


1 cup balsamic vinegar
1 cup olive oil
1/2 cup Lavender Honey
1/4 cup garlic, minced
1 tablespoon pepper
1 teaspoon salt


  1. Mince the garlic
  2. Measure out all ingredients and combine in a bottle or mason jar. Close the lid and shake vigorously
  3. This dressing will keep for about 2 weeks stored at room temperature. Re-shake if the ingredients have separated. Makes 1 pint.


1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons lemon juice
2 pounds large shrimp, peeled and deveined


  1. Preheat grill for medium heat
  2. Chop garlic, then crush it with the salt in a small bowl. Mix in the cayenne pepper and paprika, and then stir in the olive oil and lemon juice until it forms a paste
  3. Toss shrimp with garlic paste in a large bowl until evenly coated
  4. Lightly oil grill grate and cook shrimp for 2 to 3 minutes per side or until opaque. Transfer to a serving dish.


10 cups greens such as spinach or spring mix
2 avocado sliced or diced
5 green onions
3/4 cup pine nuts
1/2 pint multi-colored cherry tomatoes
2 pounds large shrimp, grilled
Lavender Honey Balsamic Vinaigrette


  1. Make the Lavender Honey Balsamic Vinaigrette (recipe above)
  2. Grill the shrimp (recipe above)
  3. Slice or dice avocados
  4. Slice green onions
  5. Halve tomatoes
  6. Empty the salad greens into a large bowl. Add the grilled shrimp, green onions, tomatoes, and pine nuts
  7. Drizzle with dressing and toss well
  8. Add the avocado and gently toss again.