Spicy Shrimp Salad with Lemon Vinaigrette

by Sue Taggart

Spicing up shrimp is what makes this salad amazingly full of flavor. For a BBQ appetizer you can just serve a big plate of the shrimp on their own—make a lot, they are irresistible!

Serves 4:

You’ll need 24 – 32    large uncooked shrimp, peeled and deveined (keep the tails on).

Marinade for the shrimp:

2 tbsp     fresh lime juice

1 tbsp     olive oil

2 tbsp     chili powder

1 tsp        cumin

1/4 tsp    fresh black pepper

1/2 tsp    red pepper flakes

2 peeled  garlic cloves

1/2 tsp    hot pepper sauce

In a medium bowl, mix all the ingredients, add shrimp, toss well. Cover and leave in refrigerator for 30 minutes. When ready to cook, heat the grill to medium high, and cook for 3-4 minutes each side


24                    cherry tomatoes cut in half

1                       cucumber, peel and remove seeds. Cut in half lengthwise and chop into ¼” slices

16oz                mesclun salad mix

1                      medium Hass avocado – peeled and cut into ½” cubes

1/2                  small red onion sliced very thin

1                       lime, sliced for serving

sea salt and fresh black pepper for seasoning

Lemon Vinaigrette

2 tbsp      fresh lemon juice

5 tbsp      olive oil

1 tsp rice wine vinegar

1/2 tsp     salt

1/2 tsp     ground black pepper

Put all the ingredients into a screw top jar and shake well. Arrange the salad on serving plates, top with shrimp and serve with the lemon vinaigrette.

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