Shallot-Thyme Vinaigrette
1/4 cup balsamic vinegar
3 tablespoons olive or vegetable oil
2 tablespoons white wine vinegar
1 tablespoon finely chopped shallot
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon Dijon mustard
1 tablespoon water
1/4 teaspoon salt
Salad
12 uncooked large shrimp (thawed if frozen), peeled, deveined
1 lb swordfish, marlin or tuna steaks, 3/4 to 1 inch thick
1 medium fennel bulb, cut into wedges
10 cups bite-size pieces mixed salad greens
1/2 small red onion, thinly sliced
12 cherry tomatoes, cut in half
12 pitted kalamata or ripe olives
In tightly covered container, shake vinaigrette ingredients
2 Place shrimp and fish in shallow glass or plastic dish or heavy-duty resealable plastic food-storage bag. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
3 Heat gas or charcoal grill. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes. Brush fish and fennel with marinade; add shrimp. Cover grill; cook 5 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
4 Arrange salad greens on serving platter. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens. Serve with reserved