Grilled shrimp salad with green goddess dressing

Serves 6

• 1 cup (250 mL) mayonnaise
• 1/2 cup (125 mL) buttermilk
• 2/3 cup (160 mL) chopped flat leaf parsley
• 1/2 cup (125 mL) chopped green onion
• 1/2 cup (125 mL) fresh basil leaves, loosely packed
• 1/2 cup (125 mL) fresh mint leaves, loosely packed
• 1 tbsp (15 mL) Dijon mustard
• 3 tbsp (45 mL) olive oil salt and pepper

Shrimp & salad:

• 1 lb (450 g) peeled and de-veined 21/25 raw shrimp
• 2 tbsp (30 mL) olive oil salt & pepper juice of 1 lemon
• 9 cups (2.25 L) mixed salad green
• 1/2 cup (125 mL) sliced radishes

For dressing, purée mayonnaise, buttermilk, green onion, herbs and mustard in a food processor or blender until smooth. Slowly pour in oil while blending and season to taste. Chill until ready to serve.

For shrimp and salad, preheat gas grill on high. Toss shrimp with oil and season lightly. Grill shrimp in a grilling basket or skewered until pink. Toss shrimp in a bowl with lemon juice.

To serve, toss greens with half of the prepared dressing and arrange on plates. Toss the remaining dressing with shrimp and arrange over greens. Sprinkle salads with radishes and serve.