This Grilled Spicy Cilantro Shrimp and Spinach Salad is a great light and healthy summer dish. Packed with juicy shrimp, creamy avocado, crunchy pistachios, tangy lime, and more!
1poundlarge shrimppeeled and deveined (about 20 shrimp)
Salad Ingredients:
10ouncesFresh Spinach
2ouncesof blue cheesecrumbled
1/4cup1" cut red onion slices
1/4cupshelled salted pistachio
1avocadopeeled, pitted and slivered
1tablespoonchia seeds
Vinaigrette Ingredients:
2tablespoonsof olive oil
3tablespoonsof lemon juiceabout 1 small lemon
1tablespoonrice wine vinegar
1garlic cloveminced
1teaspoonDijon mustard
1/8teaspoonKosher salt
Instructions
Shrimp Instructions:
In a large ziploc bag add all ingredients 30 minutes before cooking.
Submerge four skewers in water.
Heat grill to medium-high heat.
Place 4-5 shrimp on each skewers.
Place skewers on grill and cook for 4 minutes, flip and cook an additional 4 minutes, or until shrimp is pink.
Vinaigrette Instructions:
Whisk all ingredients in a bowl until emulsified (blended).
Salad Instructions:
In a large bowl add all ingredients and toss.
Top with vinaigrette and gently toss.
Place serving of salad on individual plates or bowls and add skewer to top.
Notes
You can place platter of shrimp skewers in middle of dinner table and let everyone pick their own.[br]This shrimp on its own would make a great appetizer