From True Grits...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.

INGREDIENTS FOR THE VINAIGRETTE:

1 tablespoon lemon juice

2 teaspoons lime juice

1/4 teaspoon grated lemon rind

1/4 cup light olive oil

Salt and pepper to taste

INGREDIENTS FOR THE SALAD:

8 ounces shrimp, peeled, deveined

2 tablespoons (about) olive oil

Garlic salt to taste

1/2 head romaine, torn into bite-size pieces

2 large enoki or button mushrooms, sliced

2 medium slices red onion, chopped

1/3 cup grated carrot

1/3 cup torn radicchio or red cabbage 

TO PREPARE THE VINAIGRETTE:


Combine the lemon juice, lime juice and lemon rind in a bowl; mix well.  Whisk in the olive oil gradually.  Stir in salt and pepper.

TO PREPARE THE SALAD:

Brush the shrimp with the olive oil; sprinkle with garlic salt.

Grill the shrimp over medium-hot coals or broil until the shrimp turn pink.  Let stand until room temperature.


Combine the shrimp, romaine, mushrooms, onion, carrot and radicchio in a salad bowl; mix well.  Add the vinaigrette, tossing to coat.

SERVES: 2

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