Grilled Jumbo Shrimp Salad Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place in a medium bowl.

Make marinade

Whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tsp honey, minced garlic, cumin, smoked paprika, kosher salt and black pepper until combined.

Marinate

Pour marinade over shrimp and toss to coat evenly. Cover and refrigerate for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the shrimp with acid). Remove shrimp from fridge 10 minutes before grilling to come closer to room temperature.

Combine dressing

In a small bowl or jar combine 3 tbs lime juice, rice vinegar, honey, soy sauce, grated ginger, sesame oil, lime zest, salt and pepper. Whisk while slowly streaming in 3 tbs olive oil until emulsified. Taste and adjust sweetness or saltiness; set aside at room temperature.

Preheat grill or grill pan to medium-high (about 400°F / 200°C). If using skewers, thread 6–8 shrimp per skewer, leaving small gaps for even heat. Oil the grill grates or brush the grill pan with oil to prevent sticking.

Place shrimp on the hot grill and cook 2–3 minutes per side until opaque and just pink with light char marks. Total cooking time is 4–6 minutes depending on size. Remove shrimp from heat and let rest 1–2 minutes.

Brush shrimp lightly with a little reserved dressing or additional lime juice for gloss (optional).

In a large bowl, combine mixed premium salad greens, cucumber slices, cherry tomatoes, sliced avocado and thinly sliced red onion. Toss gently with about 3–4 tbs of the exotic lime dressing, just enough to lightly coat the leaves (reserve extra dressing for guests).

Divide dressed greens among 2–3 plates (depending on serving size). Arrange grilled shrimp on top of each salad, distributing evenly.

Garnish with cilantro leaves, a sprinkle of toasted sesame seeds and a light pinch of coarse sea salt if desired. Serve with lime wedges on the side and remaining dressing passed separately.