Grilled Summer Shrimp Salad Recipe
Prep Time:
10 minutes
Cook Time:
4 minutes
Servings:
2 servings
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon parsley, minced, plus more for garnish
  • ½ teaspoon garlic powder, divided
  • ½ teaspoon fine sea salt, divided
  • ½ teaspoon black pepper, divided
  • 20 medium raw shrimp, shelled and deveined, tail on or off
  • 2 tablespoons red wine vinegar
  • ¼ cup mayonnaise
  • 4 cups butter lettuce or romaine hearts, torn into bite-sized pieces
  • ½ cup cherry tomatoes, halved
  • ¼ cup raw sweet corn
Directions
  1. Prepare the marinade by combining the olive oil, 1 tablespoon of lemon juice, parsley, ¼ teaspoon of garlic powder, ¼ teaspoon of sea salt, and ¼ teaspoon of pepper in a small bowl.
  2. Skewer the shrimp, and place them in a shallow dish. Pour on the marinade, and marinate for 1 hour (or up to 24 hours) in the refrigerator.
  3. Heat the grill on high.
  4. Cook the shrimp for 2 minutes per side, remove from the grill when pink and lightly charred, and set aside.
  5. In a small bowl, whisk together the remaining 1 tablespoon of lemon juice, ¼ teaspoon of garlic powder, ¼ teaspoon of salt, ¼ teaspoon of pepper, vinegar, and mayonnaise.
  6. In a large bowl, toss the lettuce, cherry tomatoes, and corn with the dressing, and plate in a large bowl.
  7. Top the salad with the grilled shrimp, and garnish with fresh parsley.