Layer flavors onto grilled shrimp with Grill Mates® Applewood Rub and plum preserves. Perfect for outdoor entertaining, this salad features grilled plum slices, raspberries and applewood bacon in addition to the grilled shrimp.
20m
PREP TIME
15m
COOK TIME
355
CALORIES
14
INGREDIENTS
Servings: 6
Ingredients
- 1/2 cup fresh lemon juice
- 1/4 cup honey
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Roasted Saigon Cinnamon
- 7 tablespoons olive oil, divided
- 1/4 cup plum preserves
- 1 tablespoon water
- 1 tablespoon McCormick® Grill Mates® Applewood Rub
- 1 teaspoon grated lemon peel
- 1 pound extra jumbo shrimp (16 to 20 count), peeled and deveined
- 3 plums , each cut into 6 slices
- 1 package (5 ounces) spring mix salad greens
- 3/4 cup fresh raspberries
- 6 slices applewood bacon , crisply cooked and crumbled
INSTRUCTIONS
- 1 For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in 6 tablespoons of the oil. Set aside.
- 2 Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with remaining 1 tablespoon oil. Coat with Rub mixture.
- 3 Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the Dressing.
- 4 To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing.
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