Summer Grilled Shrimp Salad

The summer is the ideal season to fire up the grill and cook dinner outside, host friends, or just spend time in the fresh air with your family. There is no end to the dishes you can make on the grill, from fruits and vegetables to even salads, even though many people probably just use their barbecue for burgers and hot dogs. If you apply your imagination, there is no shortage of food that can be grilled to lend a charred, smokey taste to a dish.

Ingredients

• 1 tablespoon olive oil
• 1 ½ teaspoons lemon juice
• 12 ounces peeled and deveined shrimp
• 2 ¼ teaspoons smokehouse maple seasoning (such as McCormick® Grill Mates®)

Salad

• ¼ cup sliced red onion
• ½ cup thinly sliced English cucumber
• 1 avocado, diced
• ⅓ cup freshly cooked corn
• ½ cup diced tomato
• 4 cups mixed salad greens, or more to taste

1. Gather your ingredients to prepare this grilled summer shrimp salad

You’ll need about 20 medium raw shrimp that have been peeled and deveined to prepare this grilled summer shrimp salad. Depending on your preference, you can either keep the tails on or remove them. You’ll also need mayonnaise, olive oil, lemon juice, fresh parsley, cherry tomatoes, raw sweet corn, sea salt, black pepper, and garlic powder.

Cut the tomatoes in half, shred the lettuce into bite-sized pieces, and slice the corn off the cob to prepare your produce. Additionally, mince your parsley very finely so you may use it as a garnish and in the marinade.

Try replacing the torn lettuce with a grilled wedge of iceberg lettuce if you want to add even more grilled flavor to the dish. The corn can also be grilled before being cut from the cob.

2. Marinate the shrimp

Since the shrimp will be the main ingredient in the salad, you should give them the most flavor before you start cooking. An effective marinate is the way to go for that. Olive oil, 1 tablespoon of lemon juice, parsley, 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper should all be combined in a small bowl.