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Grilled Shrimp Salad with Honey Mustard Vinaigrette

🇺🇸 United States

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 1 1/4 pounds shrimp, peeled and deveined
  • 2 tablespoons chopped parsley
  • 2 cloves garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 3 hearts of romaine, sliced down the center with end intact
  • 2 ears of corn, husked
  • 2 bell peppers (yellow, red, or orange)
  • 1 hothouse cucumber, diced
  • 1 large avocado, diced (optional)
  • 2 1/2 cups grape tomatoes, chopped
  • 1 tablespoon yellow or dijon mustard
  • 2 tablespoons white wine vinegar
  • 1-2 tablespoons honey
  • 1/3 cup olive oil

Steps

  1. Combine parsley, garlic, lemon zest, olive oil, and salt in a bowl. Add shrimp and stir to coat. Marinate 10-15 minutes while prepping vegetables and dressing.
  2. Thread 4-6 shrimp onto wooden skewers before grilling.
  3. Whisk together mustard, vinegar, 1 tablespoon honey, and a pinch of salt. Slowly whisk in olive oil to form the vinaigrette. Taste and add more honey if desired.
  4. Preheat the grill.
  5. Spray corn with cooking spray, season with salt, and grill, turning every 4-5 minutes, for 15-18 minutes total.
  6. Add whole bell peppers to the grill and cook for at least 1 minute, longer for more char.
  7. Grill shrimp skewers for 2-3 minutes per side near the end of cooking.
  8. Spray romaine hearts with cooking spray, season with a pinch of salt, and grill 2-3 minutes per side.
  9. Add chopped cucumber, avocado, and tomatoes to a large salad bowl.
  10. Remove stems from grilled romaine and chop. Cut corn kernels off the cob. Dice the grilled bell peppers.
  11. Add all grilled and chopped ingredients to the bowl, toss with the vinaigrette, and serve immediately.

Source: www.littlespicejar.com