Scampi Brochettes Salad

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• 2 pound bag frozen EZ peel Jumbo shrimp
• juice of one lemon
• 2 cloves garlic, minced
• 1/4 cup lemon olive oil
• 1/4 cup white wine
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 1 pint cherry tomatoes
• 1 bag butter lettuce
• 1/4 lemon olive oil for dressing lettuce

• 1 cucumber, sliced
• 2 scallions, thinly sliced
• 1 lemon, sliced

• 1 recipe Blender Hollandaise sauce (here on my site)
• Bertolli balsamic glaze

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1. Thaw shrimp in a collander in the sink under cold running water.
2. Peel shrimp by grasping both sides of the split shell and pulling off.
3. Arrange thawed shrimp in a shallow baking dish.
4. Preheat barbecue grill to 350 degrees.
5. Stir together lemon juice, garlic, lemon olive oil, white wine, salt and pepper.
6. Pour mixture over shrimp to marinade briefly.
7. Thread shrimp and cherry tomatoes on metal skewers.
8. Grill on brochettes on preheated grill until shrimp are opaque, then turn and grill other sides until opaque.
9. Toss butter lettuce with lemon olive oil.
10. Divide dressed lettuce among 4 dinner plates, and arrange cucumber slices, sliced scallions and lemon slices on salads.
11. Top dressed lettuce with Scampi Brochettes.
12. Drizzle Blender Hollandaise over salad and drizzle Bertolli balsamic over Scampi Brochettes.

Enjoy!