Instructions: In small bowl, whisk together the oil, vinegar, water, shallots, salt and black pepper for the vinaigrette. In small bowl, toss red onion with 1 tablespoon of the vinaigrette. Set aside. Grill shrimp 5 minutes, turning once or until pink and cooked through. In another small bowl, toss strawberries with 1 tablespoon of vinaigrette.

In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly. Divide among four chilled salad plates and arrange strawberries and shrimp on top of greens. Sprinkle with cheese and garnish with slices of cucumber.

Makes four servings.

Note: For a variation,
substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for the grilled shrimp.

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