Shrimp and Bay Scallop Salad

Man, I want to have this for dinner tonight:
(4 servings)

Salad:
1/2 lb. haricot verts* (French green beans), trimmed
3/4 lb. cleaned shrimp
3/4 lb. bay scallops
1 cup grape* tomatoes, halved
1/2 cup (2 oz.) Mediterranean* Feta cheese, cubed or crumbled
1 bag (5 oz.) arugula
1/2 red onion, thinly sliced
1/4 t. sea* salt
Lemon wedges

Dressing:
1/4 cup red wine vinegar
3 T. chopped fresh parsley
2 t. honey mustard
1/4 t. sea* salt
1/4 t. freshly ground pepper
1/4 t. red pepper flakes
1/3 cup EVOO


In a med. bowl, whisk together vinegar, parsley, mustard, red pepper, and S&P. While whisking, add oil in a thin steam. Set aside. Bring a saucepan of water of a boil. Add beans; cook for 3-4 mins. Drain and rinse with cool water. Place shrimp and scallops in a resealable plastic bag or glass dish. Add 1/4 cup of the dressing and toss to combine. Marinate at least 10 mins. while heating grill or broiler. Thread shrimp and scallops onto skewers or place on broiler pan. Grill or broil for 5 mins., turning once until cooked through. In a med. bowl, toss green beans, tomatoes and feta cheese with 1 T of the remaining dressing. Place arugula and red onion on a serving platter or in a large bowl. Top with shrimp and scallops, and season with salt. Drizzle with 2 T. of the dressing and add green bean mixture. Serve remaining dressing on the side along with lemon wedges.

Bon Chance to AL HIPPS!! We must keep our chins up.

Love,

MM