Summer Grilled Shrimp Salad Recipe

Ingredients

• 1 tablespoon Oil, olive, salad or cooking
• 2 ¼ teaspoons Smokehouse maple seasoning
• 1 ½ teaspoons Lemon juice, raw
• 12 ounces Shrimp, fresh, raw, medium (31-35)

Cilantro Vinaigrette:

• ¼ cup Extra Virgin Olive Oil NOI
• 2 tablespoons Honey, strained or extracted
• 2 tablespoons Lime juice, raw
• 2 tablespoons Cilantro, raw
• 1 tablespoon Balsamic Vinegar-60 Grain NAK
• 1 pinch Salt, table

Salad:

• 4 cups Mixed Salad Greens
• ½ cup Cucumber, with peel, raw
• ⅓ cup Corn, sweet, yellow, cooked, boiled, drained, without salt
• ½ cup Tomatoes, red, ripe, raw
• ¼ cup red onion
• 1 Avocados, raw, all commercial varieties

Instructions

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

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

3. 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. 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 centsalader of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.

    

Nutrition Facts