Grilled Shrimp Salad
Ingredients
- 1 lime, juiced lime, juiced
- 2 tablespoons cilantro
- 1 teaspoon Dijon mustard
- 1 tablespoon sugar
- 1/3 cup olive oil
- Kosher salt Kosher salt Kosher salt
- Black pepper Black pepper Black pepper
- 1 red bell pepper red bell pepper
- 1 green bell pepper
- 1/2 red onion red onion
- 1 jalapeno jalapeno
- 1 tablespoon olive oil
- Kosher salt Kosher salt Kosher salt
- Black pepper Black pepper Black pepper
- 1 pound shrimp
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 heads romaine lettuce
- 1 cup frozen sweet corn
- 1 cup cherry tomatoes
- 1 avocado avocado
- 4 scallions
- 6 ounces otija cheese
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Instructions
- Preheat your grill to medium-high heat. If you are using gas, turn your burners on medium-high and allow to preheat. If you are using charcoal, prepare for direct heat grilling.
- In a glass jar with a lid, combine the lime juice, minced cilantro, mustard, sugar, olive oil, and a pinch of salt and black pepper. Add the lid and shake well to combine all of the ingredients. Set aside.,The vinaigrette can be made in advance and stored in the fridge. It’s best served at room temperature. If you have leftover dressing, it will keep fine in the fridge for a week.,If you store the vinaigrette in the fridge, that’s fine, but it will probably separate. If you let it warm up on the counter before serving and give it a shake, it’ll come right back to life.,Simply Recipes / Nick Evans
- Drizzle the peppers and onions with olive oil. Season with a pinch of salt and pepper and using tongs add to your preheated grill.,Grill the vegetables for 4-5 minutes per side until they are well charred and tender. Using tongs, remove from the grill and let cool. Roughly chop the vegetables for the salad.,Simply Recipes / Nick Evans
- In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Then skewer the shrimp, dividing them between 4 skewers. If you use wooden/bamboo skewers, make sure to soak them well so they don’t burn completely on the grill.,Simply Recipes / Nick Evans,Simply Recipes / Nick Evans
- Add shrimp skewers to grill (I recommend lightly oiling grill to prevent sticking) and grill for 2-3 minutes per side. The shrimp are done when they are pink and no longer translucent in the center. Remove shrimp from grill and serve them as soon as possible.,Simply Recipes / Nick Evans
- Add the romaine lettuce into a large serving plate or bowl and drizzle with a tablespoon or two of the vinaigrette. Top with chopped, grilled vegetables, grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and crumbled Cotija cheese.,Serve.
- Leftover salad ingredients are best stored separately and without dressing. Shrimp will keep in the fridge for 2-3 days. If you do have salad that is dressed, it will keep okay for 1 day in the fridge, but the texture will change.,Did you love this recipe? Give us some stars below!,Simply Recipes / Nick Evans
Source
Original recipe: View Original