Grilled Shrimp Salad

By Rachel Cooks

Ingredients

16 oz. large shrimp, tail off, peeled and deveined, thawed if frozen
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
4 wooden skewers
6 cups crisp mixed greens ((such as romaine, leaf lettuce, butter, bib))
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
½ english cucumber, thinly sliced ((or another tender skinned variety))
¼ red onion, thinly sliced
¼ cup olive oil
2 tablespoons lime juice (zest first!)
1 tablespoon white wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 teaspoon lime zest
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper

Prep Time15mins
Cook Time10mins
Servings4

Instructions

If using wooden skewers, submerge in water to let soak for at least 30 minutes.

In a medium bowl, combine olive oil, minced garlic, smoked paprika, salt, and pepper.

Add the thawed shrimp and toss to coat. Cover and refrigerate for 15 to 30 minutes to marinate.

In a small bowl, whisk together the olive oil, lime juice and zest, vinegar, honey, Dijon mustard, salt, and pepper until well combined. Cover and set aside.

Prep all salad vegetables while shrimp is marinating.

When shrimp has finished marinating, preheat your grill to medium-high heat (see note). Thread shrimp on skewers. Grill the shrimp for 2 to 3 minutes per side until they are opaque and cooked through. Be careful not to overcook. Remove from the grill and set aside.

Arrange the mixed greens on 4 serving plates or in a large shallow bowl.

Top with avocado slices, cherry tomatoes, cucumber, and red onion. Remove the grilled shrimp from the skewers and arrange on top of the salad.

Drizzle the dressing over the salad. Serve the grilled shrimp salad immediately, with extra dressing on the side if desired.