Lemony Grilled Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Combine citrusy grilled shrimp with arugula, avocado, and jicama to make a Mexican-inspired main dish salad. Ingredients:
2 teaspoons grated lemon rind |
1/2 teaspoon smoked paprika |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
7 teaspoons extra-virgin olive oil, divided |
24 extra-large shrimp, peeled and deveined (about 1 pound) |
cooking spray |
6 cups baby arugula |
1 cup peeled jicama, cut into 2 x 1/4-inch strips |
1 avocado, peeled and diced |
2 tablespoons fresh lemon juice |
1 tablespoon white wine vinegar |
1/4 teaspoon sugar |
1 ounce queso fresco, crumbled (about 1/4 cup) |
Directions:
1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.
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