Grilled Mixed-Seafood Salad

Ingredients

• 1 lb equal sizes of swordfish 
• 14 oz artichoke hearts drained canned
• 1 small bunch arugula 
• 0.3 cup balsamic vinegar 
• 12  cherry tomatoes 
• 1 tablespoon dijon mustard 
• 1 medium fennel bulb 
• 1 tablespoon thyme sprigs dried fresh chopped
• 12  olives pitted ripe
• 0.5 small onion red thinly sliced
• 10 leaves the of 1 cos lettuce shredded
• 0.3 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 12 large shrimp deveined uncooked peeled
• 0.5 cup vegetable oil 
• 2 tablespoons citrus champagne vinegar 

Equipment

• bowl
• grill

Directions

1. In small bowl, mix all vinaigrette ingredients until well blended.
2. In shallow glass or plastic bowl, place fish steaks, shrimp and 1/4 cup of the vinaigrette; turn fish and shrimp to coat with marinade. Cover and refrigerate 1 hour. Reserve remaining vinaigrette.
3. Heat coals or gas grill for direct heat.
4. Remove fish and shrimp from marinade; reserve marinade. Cover and grill fish and fennel over medium heat 5 minutes; brush with marinade.
5. Add shrimp.
6. Cover and grill 5 to 15 minutes, turning and brushing fish, fennel and shrimp with marinade 2 or 3 times, until shrimp are pink and firm, fish flakes easily with fork and fennel is tender. Discard any remaining marinade.
7. Arrange romaine and arugula on serving platter.
8. Cut fish into bite-size pieces. Arrange fish, shrimp, fennel and remaining ingredients on romaine mixture.
9. Serve with remaining vinaigrette.