For a weeknight meal that comes together quickly and packs a peppery punch, look no further than this shrimp salad. Creamy avocado and the spicy Phu Quoc peppercorn make for an addictive combination.
10m
PREP TIME
6m
COOK TIME
199
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- 1/4 cup red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon McCormick Gourmet™ Global Selects Phu Quoc Pepper from Vietnam
- 1 1/2 teaspoons sicilian sea salt
- 1 pound jumbo (16 to 20 count) shrimp, peeled and deveined
- 6 cups mixed salad greens
- 1 medium avocado, cut into chunks
- 1 cup cherry tomatoes, halved
INSTRUCTIONS
- 1 Mix vinegar, olive oil, honey, Phu Quoc Pepper and sea salt in a small bowl with a wire whisk until well blended. Reserve 1/4 cup of the marinade mixture and remove 1 tablespoon for basting; set aside. Add shrimp to remaining marinade in bowl; toss to coat well. Cover. Refrigerate 30 minutes.
- 2 Arrange shrimp on grill pan sprayed with no stick cooking spray or thread onto skewers. (Discard any remaining used marinade.) Grill shrimp over medium-high heat 4 to 6 minutes or just until shrimp turn pink, turning and brushing with 1 tablespoon of the reserved marinade.
- 3 Place salad greens in a large serving bowl or divide among individual serving plates. Top with grilled shrimp, avocado chunks, and cherry tomatoes. Drizzle with remaining marinade dressing to serve. Sprinkle with additional freshly cracked Phu Quoc Pepper, if desired.
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