Ingredients
6
6 servings
- •⅓ cup olive oil
- •3 tablespoons lime juice
- •1 bunch fresh cilantro, stems chopped off
- •2 teaspoons chipotle pepper in adobo sauce
- •¼ teaspoon salt
- •1 tablespoon olive oil
- •2 tablespoons honey
- •1 teaspoon Mccormick® ground cumin
- •1 teaspoon McCormick® Paprika
- •1 teaspoon garlic powder
- •1 lime, zested
- •¾ teaspoon salt
- •½ teaspoon pepper
- •1 lb shrimp, peeled and deveined
- •1 corn, cob
- •5 oz baby greens, mixed
- •1 cup grape tomato
- •½ cup radish, quatered
- •avocado, half, cubed
- •1 scallion, thinly sliced
Instructions
- 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, McCormick® 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. Serve!
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 286
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 3g
- Protein: 17g
- Sugar: 10g
Related Recipes
Summer Grilled Shrimp Salad
Shrimp Cups With Chunky Avocado Salsa
Honey-Lime Chicken And Avocado Salad
Grilled Shrimp Tacos With Creamy Cilantro Sauce
Sweet and Sour Shrimp
Jibarito Sandwiches
Shrimp and Avocado Salad
Healthy Shrimp Sushi Bowl
Shrimp Summer Salad With Creamy Cilantro Dressing
Shrimp and Avocado Taco Salad
Air Fryer Shrimp Tacos
