Name: Honey Lime Grilled Shrimp Salad Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: For Dressing:; ⅓ cup olive oil; 3 tbsp lime juice; 1 bunch stems chopped off fresh cilantro; 2 tsp chipotle pepper in adobo sauce; For Salad:; ¼ tsp salt; 1 tbsp olive oil; 2 tbsp honey; 1 tsp Mccormick® ground cumin; 1 tsp McCormick® Paprika; 1 tsp garlic powder; 1 zested lime; ¾ tsp salt; ½ tsp pepper; 1 lb peeled and deveined shrimp; 1 cob corn; 5 oz mixed baby greens; 1 cup grape tomato; ½ cup quatered radish; half, cubed avocado; 1 thinly sliced scallion

How To Make Honey Lime Grilled Shrimp Salad

For a fresh, filling, and seafood infused dish, try our recipe for grilled shrimp salad. The dish is served with a lime, chipotle, and cilantro dressing.

Preparation: 15 minutes

Cooking: 15 minutes

Total: 30 minutes

Serves:

Ingredients

For Dressing:

⅓cupolive oil
3tbsplime juice
1bunchfresh cilantro,stems chopped off
2tspchipotle pepper in adobo sauce

For Salad:

¼tspsalt
1tbspolive oil
2tbsphoney
1tspMccormick® ground cumin
1tspMcCormick® Paprika
1tspgarlic powder
1lime,zested
¾tspsalt
½tsppepper
1lbshrimp,peeled and deveined
1corn,cob
5ozbaby greens,mixed
1cupgrape tomato
½cupradish,quatered
avocado,half, cubed
1scallion,thinly sliced

Instructions

Dressing:

Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.

Shrimp:

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:

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 and enjoy!