Grilled Shrimp Salad with Sun-Dried Tomatoes

An outrageously delicious summer salad!

ingredients

1
Toss the shrimp with the salt, all but 1 t. of the garlic, and 3 T. olive oil. Season with pepper, and refrigerate for at least one hour.
2
Prepare the dressing: in the bowl of a food processor, place the undrained anchovies and the lemon juice; puree. With the motor running, slowly drip in the 1/2 C. olive oil, and then thin with 2 T. cold water. You should have a smooth, medium thin dressing. If it appears too thick, thin with more water.
3
Toast the pine nuts in a 400 degree oven for about 6 minutes, until golden. Season with the sea salt and set aside.
4
Grill the shrimp over a hot grill, using a mesh screen, just until opaque. This may be as little as two minutes, do not overcook. Set aside for up to an hour.
5
To assemble the salad, place the shrimp in a large bowl and toss with the remaining garlic, pine nuts, and dressing. Add the sun-dried tomatoes, capers and basil, and toss.
6
For first-course servings, assume 5-6 shrimp per serving. For main-course servings, assume 10-12 shrimp per serving.