Time 35m Yield 4 servings Number Of Ingredients 13 Steps:
For the grilled shrimp: Prepare a grill for medium heat. In a bowl, combine the lemon juice, garlic powder and a pinch each of sea salt and pepper. Add the shrimp and toss to coat well. Thread the shrimp onto metal skewers. Lay the shrimp on the hot grill and cook until cooked through (the flesh will turn opaque) and grill marks form, about 2 minutes per side. Remove and set aside. When cool enough to handle, pull the shrimp off the skewers. For the vinaigrette: Add the lemon juice, garlic and a pinch each of kosher salt and pepper to a large bowl. Whisk together, then slowly stream in the olive oil while whisking. Taste and adjust the seasoning as needed. For the salad: Add the lettuce, avocado and tomato to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter, leaving any leftover vinaigrette in the bowl. Top the salad with the olives, goat cheese and shrimp. Drizzle the leftover vinaigrette in the bowl over the shrimp. Serve immediately.
Time 25m Yield 4 Number Of Ingredients 12 Steps:
Heat gas or charcoal grill. Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside. In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
Time 50m Yield 2 Number Of Ingredients 16 Steps:
Whisk oil, seafood seasoning, lemon juice, salt, and pepper together in a glass or ceramic bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes. While the shrimp is marinating, toss together salad greens, tomatoes, cucumber slices, and walnuts in a bowl; place in the refrigerator. Whisk olive oil, balsamic vinegar, Dijon mustard, sugar, lemon juice, salt, and pepper in a small bowl for the dressing; set aside. Preheat an outdoor grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Cook the shrimp on the preheated grill until bright pink on the outside and meat is opaque, about 2 minutes per side. Put shrimp on top of the salad greens mixture. Pour dressing over top.
Time 35m Yield 2 Number Of Ingredients 16 Steps:
Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill. Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside. Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside. Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
Time 14m Yield 2 to 4 servings Number Of Ingredients 13 Steps:
In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated. Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Pulse to combine. Remove the mixture from the food processor and add it to a large bowl. Reserve a small amount of marinade in another bowl for finishing the shrimp. Toss the shrimp in the marinade and thread them onto skewers. Heat a grill pan to high and cook the skewers for 2 minutes on each side. Remove them from grill and add them to the bowl with the reserved marinade. Add the fennel, arugula and tomatoes. Toss lightly to evenly coat. Arrange the salad on serving plates and sprinkle with Parmesan.
Time 35m Yield 12 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine lemon and lime juices. Add shrimp; seal bag and turn to coat. Refrigerate 30 minutes., Drain shrimp, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and tomatoes. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat 8-10 minutes or until shrimp turn pink, turning occasionally and basting frequently with chili sauce., In a small bowl, combine oil and vinegar. Arrange avocados on a large platter; top with shrimp and tomatoes. If desired, sprinkle with parsley. Drizzle with oil mixture.
Yield 6 servings Number Of Ingredients 20 Steps:
Dressing: Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside. 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 the salad: 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! Enjoy!
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Pour dressing and lime juice over shrimp over shrimp in large non-metal bowl; toss to coat, Add all remaining ingredients except lettuce; mix lightly; cover. Refrigerate 1 hour to marinate. Drain, reserving marinade. Place spinach leaves on serving plate; top with shrimp mixture. Drizzle with reserved marinade.
