Name: Summer Grilled Shrimp Salad
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Olive oil - 1 tablespoon; Smokehouse maple seasoning (such as McCormick® Grill Mates®) - 2 ¼ teaspoons; Lemon juice - 1 ½ teaspoons; Peeled and deveined shrimp - 12 ounces; Extra-virgin olive oil - ¼ cup; Honey - 2 tablespoons; Fresh lime juice - 2 tablespoons; Chopped cilantro - 2 tablespoons; Balsamic Vinegar - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Mixed salad greens, or more to taste - 4 cups; Thinly sliced English cucumber - ½ cup; Freshly cooked corn - ⅓ cup; Diced tomato - ½ cup; Sliced red onion - ¼ cup; Avocado, diced - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Summer Grilled Shrimp Salad

1. Olive oil - 1 tablespoon

2. Smokehouse maple seasoning (such as McCormick® Grill Mates®) - 2 ¼ teaspoons

3. Lemon juice - 1 ½ teaspoons

4. Peeled and deveined shrimp - 12 ounces

5. Extra-virgin olive oil - ¼ cup

6. Honey - 2 tablespoons

7. Fresh lime juice - 2 tablespoons

8. Chopped cilantro - 2 tablespoons

9. Balsamic Vinegar - 1 tablespoon

10. Salt and ground black pepper to taste - 1 tablespoon

11. Mixed salad greens, or more to taste - 4 cups

12. Thinly sliced English cucumber - ½ cup

13. Freshly cooked corn - ⅓ cup

14. Diced tomato - ½ cup

15. Sliced red onion - ¼ cup

16. Avocado, diced - 1

How to cook deliciously - Summer Grilled Shrimp Salad

1. Stage

Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.

2. Stage

Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.

3. Stage

Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.

4. Stage

Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.