Grilled Shrimp & Vegetable Salad Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place shrimp in a bowl and toss with 1 tablespoon olive oil, cumin, chili powder (if using), 1/4 teaspoon salt and a pinch of black pepper. Set aside to marinate briefly while you prep vegetables (10–15 minutes).

Prepare vegetables

Trim woody ends from asparagus and slice long zucchini strips lengthwise into 1/4" pieces. If corn is on the cob, cut kernels off the ear. Halve cherry tomatoes, slice scallions thinly, and slice avocado just before assembling to avoid browning. Pat vegetables dry so they char cleanly.

Whisk dressing: In a small bowl or jar combine 3 tablespoons olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, honey, smoked paprika, remaining 3/4 teaspoon salt (adjust total salt to taste) and remaining black pepper. Whisk or shake until emulsified. Reserve 1 tablespoon of dressing for tossing the salad greens; use the rest for brushing grilled items and dressing the assembled salad.

Preheat grill or grill pan to medium-high heat (about 425–450°F / 220–230°C). Lightly oil the grates or pan.

Grill vegetables

Toss zucchini strips and asparagus with about 1 tablespoon olive oil and a pinch of salt and pepper. Place zucchini and asparagus on the hot grill in a single layer. Grill zucchini 2–3 minutes per side until charred and tender; grill asparagus 3–4 minutes, turning occasionally until char marks appear and stalks are crisp-tender. Remove to a platter and brush lightly with reserved dressing.

Grill corn

If using fresh corn on the cob, brush with oil and grill 8–10 minutes, turning occasionally, until charred. Let cool slightly and cut kernels off the cob. If using already-removed kernels, place them in a grill basket or cast-iron skillet and char 4–5 minutes until slightly browned.

Grill shrimp

Thread shrimp onto skewers (if using wooden skewers, soak 20 minutes first) or place directly on grill. Grill shrimp 2–3 minutes per side until opaque and pink with nice grill marks (internal temperature 120–130°F). During the last minute, brush shrimp with remaining dressing for flavor and gloss. Remove from grill and let rest 2 minutes.

In a large bowl, toss mixed greens with the 1 tablespoon reserved dressing until lightly coated. Arrange dressed greens on a large platter or divide among plates.

Slice grilled zucchini into bite-sized pieces and cut asparagus into 2–3" lengths. Arrange grilled zucchini, asparagus, charred corn kernels, halved tomatoes, scallions, avocado slices and grilled shrimp over the greens in an even layer.

Drizzle any remaining dressing over the assembled salad to taste. finish with a light sprinkle of flaky sea salt, extra ground pepper and lemon wedges on the side for squeezing.

Serve immediately while shrimp and grilled vegetables are warm. Leftovers can be stored separately (dressing in a jar) and consumed within 1–2 days; reheat shrimp briefly or serve cold.