Lemony Grilled Shrimp Salad

By Jaclyn

Ingredients

• 2 tsp. grated lemon rind
• 1/2 tsp paprika
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 7 tsp extra-virgin olive oil, divided
• 24 extra-large shrimp, peeled and deveined (about 1 pound)
• 6 cups baby arugula
• 1 cup peeled jicama, cut into strips
• 1 avocado, peeled and cut into strips
• 2 T. fresh lemon juice
• 1 T. white wine vinegar
• 1/4 tsp. sugar

Preparation

Step 1

1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 tsp salt, 1/4 tsp pepper, 1 tsp oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates.