Ouisie often tosses the greens and fruit and serves the seafood atop with a drizzle of Ginger Vinaigrette. Another idea: Group the fruits and greens separately, then top with the seafood, garnish with lemon thyme, and serve with a cruet of vinaigrette.

8 fresh or frozen jumbo shrimp in shells (about 8 oz.)
8 large sea scallops (about 12 oz.)
2 Tbsp. extra-virgin olive oil
1 Tbsp. snipped fresh Italian (flat-leaf) parsley
2 tsp. snipped fresh rosemary
1 tsp. snipped fresh thyme
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
8 oz. mesclun greens (12 cups)
4 ripe Texas Hill Country peaches or small ripe peaches, halved, pitted, and sliced (peeling optional)
1 medium mango, seeded, peeled, and sliced
1 cup fresh blueberries
1/2 cup fresh mint leaves
1 recipe Ginger Vinaigrette

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry. In a large bowl gently toss together the shrimp, scallops, olive oil, parsley, rosemary, thyme, Kosher salt, and black pepper. Thread shrimp and scallops onto 4 long metal skewers.

2. For a charcoal grill, grill kabobs on the greased rack of an uncovered grill directly over medium coals for 10 minutes or until shrimp and scallops are opaque, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on greased grill rack over heat. Cover and grill as above.)

3. Meanwhile, in a very large bowl combine mesclun, sliced peaches, sliced mango, blueberries, and mint leaves. Drizzle 3/4 of the Ginger Vinaigrette over greens mixture. Toss gently to coat. Transfer greens mixture to a large serving platter. Top with grilled shrimp and scallops. Drizzle desired amount of remaining vinaigrette over salad. Serve with any remaining vinaigrette. Makes 4 to 6 servings.

Ginger Vinaigrette: In a small bowl whisk together 1/2 cup extra-virgin olive oil, 2 tablespoons minced fresh ginger, 2 tablespoons lime juice, and 1 tablespoon sherry vinegar. Season to taste with additional salt and pepper.