Ingredients:

  • 1 lb (450g) jumbo shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) garlic powder
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1 lemon, halved
  • 6 cups (140g) mixed baby greens or chopped romaine
  • 1 cup (150g) cherry tomatoes, halved
  • 1 large (150g) cucumber, diced
  • 1 medium (100g) avocado, diced
  • 1/2 cup (50g) red onion, thinly sliced
  • 1 cup (60g) carrots, shredded or sliced
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) Dijon mustard
  • 1 clove (3g) garlic, minced

Instructions:

  1. Whisk together the olive oil, smoked paprika, garlic powder, salt, and pepper in a bowl.
  2. Toss the shrimp in the marinade until evenly coated and let marinate for 10 minutes.
  3. Chop the cucumber, tomatoes, avocado, and onion; whisk the vinaigrette ingredients in a separate jar until emulsified.
  4. Preheat the outdoor grill or cast-iron grill pan to high heat.
  5. Place the shrimp and lemon slices on the grates. Grill the shrimp for 2–3 minutes per side until they turn opaque and develop charred marks.
  6. Assemble the salad by layering denser vegetables (cucumber, carrots) beneath the baby greens, topping with hot shrimp, and drizzling with the zesty vinaigrette.