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96% would make again

Honey Lime Grilled Shrimp Salad

by Tayo Ola

Ingredients

for 6 servings

Dressing

  • ⅓ cup olive oil (80 mL)
  • 3 tablespoons lime juice
  • 1 bunch fresh cilantro, stems chopped off
  • 2 teaspoons chipotle pepper in adobo sauce
  • ¼ teaspoon salt

Salad

  • 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 (455 g), peeled and deveined
  • 1 corn, cob
  • 5 oz baby greens (140 g), mixed
  • 1 cup grape tomato (200 g)
  • ½ cup radish (50 g), quatered
  • avocado, half, cubed
  • 1 scallion, thinly sliced

Nutrition Info

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    Calories 262
    Fat 13g
    Carbs 20g
    Fiber 2g
    Sugar 10g
    Protein 17g

Estimated values based on one serving size.

Preparation

  1. Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
  2. 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.
  3. 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.
  4. Pull the shrimp off the skewers. Slice corn off the cob.
  5. 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!
  6. Enjoy!