Grilled Blackened Shrimp Salad

Fire up the grill for the ultimate quick summer dinner! This vibrant salad features succulent, smoky blackened prawns layered over fresh greens, all drizzled with a homemade cilantro lime salad dressing. It’s light, packed with flavor, and on the table in under 15 minutes.

📝 Ingredients

• 1 tablespoon (15 ml) fresh lime juice
• 1 tablespoon (15 ml) clear or red wine vinegar
• 1 large bunch of fresh cilantro/coriander (about a generous handful)
• 1 tablespoon (15 ml) agave nectar or honey
• 1/4 teaspoon (1.5 grams) salt
• 1/8 teaspoon (0.3 grams) ground black pepper
• 1/2 cup (120 ml) light tasting olive oil
• 1 tablespoon (7 grams) smoked paprika
• 1/2 teaspoon (3 grams) salt
• 1 teaspoon (3 grams) onion powder
• 1/2 teaspoon (1 gram) ground black pepper
• 1/2 teaspoon (1 gram) dried oregano
• 1/4 teaspoon (0.5 grams) cayenne pepper
• 1/2 teaspoon (1 gram) ground coriander
• 1 pound (450 grams) jumbo shrimp (prawns), peeled, deveined, and tails removed (about 6 per person)
• Your favorite salad greens (and optional extra salad vegetables)

👨‍🍳 Instructions

1. 1--- Make the Dressing: ---
2. 2Add the lime juice, vinegar, cilantro, agave nectar, salt, and pepper to a blender. Blend until the cilantro is finely chopped.
3. 3With the blender running on low speed, slowly drizzle in the olive oil until completely emulsified. Taste for seasoning, pour into a dressing jar, and set aside.
4. 4--- Make the Shrimp: ---
5. 5If using wooden skewers, soak them in water for 30 minutes to prevent burning: Preheat your grill to medium-high heat.
6. 6In a small bowl, combine the smoked paprika, salt, onion powder, black pepper, oregano, cayenne, and coriander. Mix well.
7. 7Sprinkle the seasoning blend evenly onto both sides of the shrimp.
8. 8Thread the shrimp onto skewers. Grill for 2 to 3 minutes on each side, just until opaque and slightly charred.
9. 9Remove from the grill and allow to cool slightly. Once cool enough to handle, slide the shrimp off the skewers.
10. 10Arrange your favorite salad greens and fresh vegetables in bowls. Top with the grilled shrimp and drizzle generously with the cilantro-lime dressing.