Grilled Shrimp Salad with Cilantro-lime Vinaigrette

Grilled Shrimp Salad with Cilantro-lime Vinaigrette

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by Glenn Lyman

WCNC.com

Posted on August 20, 2013 at 11:47 AM

Updated Tuesday, Aug 20 at 12:17 PM

Chef Glenn Lyman
www.gcooks.com

G Cooks Grilled Shrimp Salad with Cilantro-lime Vinaigrette
4 servings
12 oz. jumbo shrimp rinsed, peeled and deveined
1 tsp. G|Cooks Fiesta Blast Seasoning
2 Tbl. olive oil
Salt and pepper to taste
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1 large head Boston/Butterhead lettuce leaves separated
2 large ripe avocados, sliced
2 ripe mangos, sliced
2 slices bacon cooked and crumbled (optional)
½ cup of Mexican queso fresco (optional)
Dressing:
1/3 cup fresh lime juice
1/3 cup canola oil or olive oil
1 small jalapeño minced
1 garlic clove minced
1 Tbl. honey
¼ cup chopped fresh cilantro
Salt and pepper to taste
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In a medium bowl add shrimp, olive oil, G|Cooks Fiesta Blast and salt and pepper to taste. Let sit chilled for 15-20 minutes.
Preheat grill or grill pan to medium-high heat.
Grill shrimp, undisturbed for 2-3 minutes. Turn and finish grilling for another 1-2 minutes. Shrimp are done when they are just opaque and start to curl and get bright pink in the edges.
Meanwhile, whisk together all the dressing ingredients until mixed well. Taste for seasoning.
Arrange lettuce leaves on chilled plates. Top with sliced avocado and mango and then grilled shrimp. Drizzle dressing over the top and garnish with more cilantro, crumbled bacon and queso fresco if using.

Chef Glenn Lyman
www.gcooks.com
 

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