Grilled Seafood Salad

Ingredients

• 1 lb equal sizes of swordfish 
• 0.3 cup balsamic vinegar 
• 12  cherry tomatoes cut in half
• 1 tablespoon dijon mustard 
• 1 medium fennel bulb cut into wedges
• 12  olives pitted ripe
• 0.5 small onion red thinly sliced
• 10 cups the salad mixed
• 0.3 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 12 large shrimp frozen thawed deveined uncooked peeled ( if )
• 3 tablespoons vegetable oil 
• 1 tablespoon water 
• 2 tablespoons citrus champagne vinegar 

Equipment

• grill

Directions

1. 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.
3. Add 1/4 cup of the vinaigrette; turn shrimp and fish to coat. Cover dish or seal bag; refrigerate 30 minutes. Reserve remaining vinaigrette.
4. Heat gas or charcoal grill.
5. Remove shrimp and fish from marinade; reserve marinade and set shrimp aside.
6. Place fish and fennel on grill over medium heat. Cover grill; cook 5 minutes.
7. 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.
8. Arrange salad greens on serving platter.
9. Cut fish into bite-size pieces. Arrange fish, fennel, shrimp and remaining salad ingredients on greens.
10. Serve with reserved vinaigrette.