Summer Grilled Shrimp Salad
This grilled shrimp salad featuring sweet and smoky grilled shrimp and a cilantro vinaigrette is a great main dish salad in the summertime. Serve with some crusty bread and a nice glass of wine! 
olive oil
1
tablespoon
smokehouse maple seasoning (such as McCormick Grill Mates)
2 ¼
teaspoons
lemon juice
1 ½
teaspoons
peeled and deveined shrimp
12
ounces
extra-virgin olive oil
¼
cup
honey
2
tablespoons
fresh lime juice
2
tablespoons
chopped cilantro
2
tablespoons
balsamic vinegar
1
tablespoon
salt and ground black pepper to taste
mixed salad greens, or more to taste
4
cups
thinly sliced English cucumber
½
cup
freshly cooked corn
⅓
cup
diced tomato
½
cup
sliced red onion
¼
cup
avocado, diced
1
 Combine olive oil, maple seasoning, and lemon juice in a glass bowl. Add shrimp and toss to coat. Refrigerate until ready to grill.
  Whisk olive oil, honey, lime juice, cilantro, balsamic vinegar, salt, and pepper together in a small bowl. Set vinaigrette aside.
  Preheat an indoor or outdoor grill to medium-high heat. Thread the shrimp onto skewers. Grill until shrimp turn pink and opaque, about 2 minutes per side. Remove from skewers and set aside.
  Place mixed greens in the bottom of a large salad bowl. Lay cucumber, corn, tomato, red onion, and avocado in sections on top of the greens. Pile the grilled shrimp in the center of the salad. Drizzle with the vinaigrette and toss to coat. Serve immediately.
