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Grilled Shrimp Salad with Cilantro Vinaigrette

4.6
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PREP TIME
30 min
COOKING TIME
5 min
TOTAL TIME
35 min
SERVINGS
2 servings
Dinner
Grilled Shrimp Salad with Cilantro Vinaigrette
Ingredients
  • 1 tablespoon olive oil
  • 2 1/4 teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)
  • 1 1/2 teaspoons lemon juice
  • 12 ounces peeled and deveined shrimp
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon balsamic vinegar
  • salt and ground black pepper to taste
  • 4 cups mixed salad greens, or more to taste
  • 1/2 cup thinly sliced English cucumber
  • 1/3 cup freshly cooked corn
  • 1/2 cup diced tomato
  • 1/4 cup sliced red onion
  • 1 avocado, diced
Instructions
1
Combine a generous amount of olive oil, maple syrup, and freshly squeezed lemon juice in a large glass bowl. Add the succulent shrimp and gently mix to coat them evenly. Place the bowl in the refrigerator until you're ready to grill.
2
In a small bowl, combine olive oil, honey, freshly squeezed lime juice, chopped cilantro, balsamic vinegar, salt, and pepper. Mix the ingredients together until they're well combined, then set the vinaigrette aside for now.
3
Heat up an indoor or outdoor grill to a medium-high temperature. Thread the shrimp onto skewers, making sure they're securely attached. Grill the shrimp for 2 minutes on each side, or until they turn pink and opaque. Remove them from the skewers and set them aside for a moment.
4
Place a bed of mixed greens at the bottom of a large salad bowl. Arrange sliced cucumber, corn on the cob, diced tomato, thinly sliced red onion, and mashed avocado in sections on top of the greens. Position the grilled shrimp in the center of the salad, making sure they're nicely arranged. Drizzle the vinaigrette over the salad and gently toss to coat everything evenly.