GRILLED SHRIMP SALAD WITH HONEY MUSTARD VINAIGRETTE
SERVINGS: 4 / Total Time: 30 MINS
FOR THE SHRIMP:
• 1 ¼ pounds shrimp, peeled and deveined
• 2 tablespoons chopped parsley
• 2 cloves fresh garlic, minced
• 1 tablespoon lemon zest
• 3 tablespoons olive oil,
• ½ teaspoon salt
FOR THE SALAD:
• 3 hearts of romaine (Sliced down the center with end intact)
• 2 ears of corn, husked
• 2 bell peppers (yellow, red, orange whatever you like)
• 1 hothouse cucumber, diced
• 1 large avocado, diced (optional)
• 2 ½ cups of chopped grape tomatoes
HONEY MUSTARD VINAIGRETTE:
• 1 tablespoon yellow or dijon mustard
• 2 tablespoons white wine vinegar
• 1-2 tablespoons honey
• ⅓ cup olive oil
SHRIMP: Add the parsley, garlic, lemon zest, olive oil and salt in a bowl. Add the shrimp and stir to combine. Let marinade for 10-15 minutes while you chop all the veggies and prepare the dressing. Place 4-6 shrimp on wooden skewers before grilling.
VINAIGRETTE: Whisk together the mustard, vinegar, and 1 tablespoon of honey with a pinch of salt. Continue whisking as you stream in the olive oil. Taste and adjust with an additional tablespoon of honey if you prefer your dressing a little sweeter.
GRILLING: Preheat the grill and spray with cooking spray if desired. Grill time will vary for the ingredients so start with the corn. Spray the corn with cooking spray, season with a pinch of salt and roast, turning every 4-5 minutes for about 15-18 minutes total. Add the whole bell pepper next and grill for 1 minute or longer if you’d like it to char a bit. Add the shrimp skewers near the end of cooking time, they’ll take about 2-3 minutes per side. Spray the romaine hearts with cooking spray and sprinkle with a tiny pinch of salt, grill for about 2-3 minute on each side.
ASSEMBLE: Add the chopped cucumbers, avocados, and tomatoes to a large salad bowl. Remove the stem from the romaine hearts and chop. Chop the corn kernels off the cobb. Dice the bell pepper. Add all the ingredients to the bowl and toss with the dressing. Serve immediately.