Grilled Shrimp Salad Recipe

Marinate shrimp

In a medium bowl combine 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon smoked paprika, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add 12 large peeled and deveined shrimp and toss to coat. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Preheat and grill

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill shrimp 2–3 minutes per side until opaque and just curled with a slight char. Remove from heat and set aside to rest 2 minutes.

Prepare produce: Wash and spin dry 6 cups romaine lettuce and tear or chop into bite-sized pieces. Slice 1 large tomato into 6–8 wedges or thick slices. Peel and slice 1 medium avocado just before assembling to avoid browning. Thinly slice enough red onion to yield 1/4 cup (about 1/8 of a medium onion). Peel and slice or half-moon 1/2 cup cucumber.

Assemble base: On a large platter or four individual salad plates, divide the romaine evenly. Arrange tomato slices, avocado slices, cucumber, and red onion around the lettuce. Halve 2 hard-boiled eggs and place on the salads. Sprinkle 1/2 cup shredded cheddar cheese and 1/4 cup bacon crumbles evenly over the four servings.

Add shrimp: Divide the grilled shrimp (12 pieces) among the salads, placing them on top of each portion so every serving gets 3 shrimp.

Make dressing

In a small bowl whisk together 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper and 1 teaspoon olive oil until smooth and emulsified. Taste and adjust seasoning as desired.

Dress and serve: Drizzle the dressing over the assembled salads (about 2 tablespoons dressing per serving), or serve on the side. Optionally garnish with an extra lemon wedge. Serve immediately while shrimp is warm.