Grilled Mushroom and Shrimp Salad Over Arugula Drizzled With Balsamic Reduction

Difficulty: Easy             Yield: 4 to 6 Servings
Ingredients

• 10 oz Baby Arugula
• 2 lbs Jumbo Shrimps {Peeled, Deveined, Tail on}
• 1 ½ lbs Mushrooms {Chanterelles, portobellos, Trumpet, White, Brown Mushrooms}
• Olive Oil
• Balsamic Reduction
• Salt and Freshly Grounded Black Pepper To Taste

Procedure

Turn the heat on the grill. Coat with some oil to prevent sticking.

Cut mushrooms in half depending on their size. Coat the mushrooms and shrimps with some olive oil. Season with salt and freshly grounded black pepper. Grill the mushrooms and the shrimps. The mushrooms will cook in its own internal liquid. Grill the shrimps until they become pink, about one minute on each side to acquire grilling marks.

Season the arugula with olive oil, salt and pepper.

Serve the mushrooms and shrimps over the seasoned arugula and drizzled with balsamic reduction.

For The Balsamic Reduction

Place the balsamic vinegar in a pot over medium heat. Reduce by ½. While hot place in a squeeze bottle. Store in the refrigerator for later use if needed. Re-heat in the microwave or place the bottle in warm water to liquify the balsamic.