Tossed mixed greens in a light but bright lemon vinaigrette topped with savory grilled shrimp makes a terrific simple, light dinner. We LOVE grilled shrimp here at Porter South. It makes for a quick and easy meal on a busy Saturday. For this recipe you can save time by buying peeled and deveined shrimp and prepared pesto. I keep a bag of large shrimp in the freezer at ALL times. If the P's decide they want shrimp for dinner I pull them out of the freezer and set them in cold water. Shrimp thaw quickly this way.