Summer is here, and you have so many better things to do than toil over a hot stove. Instead, fire up the grill and enjoy this light, healthy salad. Key ingredients like spicy adobo sauce, paprika, honey, and lime give the shrimp a zesty-sweet kick, and the mix of fresh summer vegetables can be varied according to your taste or your best finds at a local farmers market. Not a shrimp eater? No problem! Sub in grilled chicken. This dish is endlessly customizable, so you can add it into your regular meal rotation and never get tired of it.
Servings: 6
Ingredients
Dressing
⅓ c. olive oil
3 tbsp. lime juice
1 bunch fresh cilantro, stems removed
2 tsp. chipotle pepper in adobo sauce
¼ tsp. salt
Salad
1 tbsp. olive oil
2 tbsp. honey
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1 lime, zested
¾ tsp. salt
½ tsp. pepper
1 lb. shrimp, peeled and deveined
1 ear of corn
5 oz. baby greens, mixed
1 c. grape tomatoes
½ c. radish, quartered
½ avocado, cubed
1 scallion, thinly sliced
Preparation
To make the dressing, place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
In a large bowl, mix together olive oil, honey, ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
Pull the shrimp off the skewers. Slice corn off the cob.
Assemble the salad: On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top. Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing.
Enjoy!
