Combine the first 6 vinaigrette ingredients in a small jar with lid. Shake vigorously to emulsify. Add salt and pepper to taste.
In a large salad bowl, gently toss the salad ingredients with 5 to 6 tablespoons of the dressing. Divide among salad plates and season with freshly ground black pepper.
There are so many ways to enjoy jumbo shrimp in a salad. My favorite is to combine it with pineapple chunks and a zesty fresh pineapple vinaigrette, adding other delicious ingredients like black olives and avocado. About as healthy as it gets, this recipe makes a fabulous lunch.
2 garlic cloves, minced
1 teaspoon Dijon mustard
1 tablespoon honey
2 tablespoons white wine vinegar
6 tablespoons extra-virgin olive oil
2 tablespoons pineapple juice, reserved from the canned pineapple chunks used for the salad
Freshly ground black pepper
1½ pounds poached jumbo shrimp, shells removed
1 cup cherry tomatoes, cut in halves
½ cup pitted Kalamata olives
3 Hass-style avocados, halved, pitted, peeled, and cut into 1-inch chunks
2 cups Bibb lettuce leaves
1 (8-ounce) can pineapple chunks packed in juice, drained, juice reserved