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Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a medium bowl, combine shrimp, 1 tablespoon oil, 1 tablespoon mint, 1/4 teaspoon salt, cayenne pepper and cumin. Cover and chill for 30 minutes.
Meanwhile, in a small bowl combine remaining 2 tablespoons oil, remaining 1 tablespoon mint and the lime juice; set aside. In another medium bowl combine tomatoes, green onion, jalapeño pepper and the remaining pinch salt; set aside.
Thread shrimp onto metal or wooden skewers, leaving 1/4-inch spaces between shrimp. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on the grill rack over heat. Cover and grill as above.) Remove shrimp from skewers.
Toss together tomato mixture and greens. Divide greens mixture among martini glasses or salad plates. Top with shrimp. Drizzle with lime juice mixture.