Teriyaki Shrimp with Citrus Salad

Now that things are settling down some, it's time to start cooking again. Tonight was a fast and easy dinner, perfect for a summer evening. The combination of flavors and textures (the crunch of the pecans is key!) helps make this an interesting and satifying meal. I take some shortcuts with store-bought sauces, but there's no shame in that!

Teriyaki Grilled Shrimp

• 1/2 lb medium shrimp, peeled and deveined
• teriyaki marinade (I used a sweet citrus type)

Citrus Salad

• 1 medium orange, segmented & juice reserved
• 1 shallot, diced
• 1/2 cucumber, sliced and quartered
• 2 oz whole pecans, toasted
• Mesculun or spinach greens
• Asian salad dressing (pick your favorite kind)

Skewer shrimp and grill 2-3 mins per side, until pink and ends start to curl. Meanwhile, assemble salad and be sure to squeeze remainder of orange to get all the juices in the bowl. Toss and serve shrimp on top. Serves 2. Enjoy!

Note: Hold off on adding the pecans until the last minute, otherwise they'll go soggy!