Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium-high heat (375 degrees). Peel shrimp, leaving tails on. Pat shrimp dry with paper towels. Thread shrimp onto metal skewers. Brush with 3 tablespoons lime juice; sprinkle with chili powder and salt. Grill shrimp 5 to 8 minutes or until 145 degrees, turning halfway through. Let stand 5 minutes.
Add a little spice to your spring salad with spicy shrimp and fresh citrus wedges like orange and grapefruit.
Servings and Ingredients
|1 (16-oz.) pkg. Fish Market frozen shell-on EZ peel & deveined raw shrimp, (16 to 20 ct.), thawed|
|5 tbsp. fresh lime juice, divided|
|2 tsp. Hy-Vee chili powder|
|½ tsp. Hy-Vee salt|
|½ c. Hy-Vee mayonnaise|
|2 tbsp. fresh dill, plus additional for garnish|
|½ tsp. Hy-Vee honey|
|4 c. romaine lettuce, torn|
|4 c. Full Circle Market organic baby spinach|
|3 mandarin oranges, peeled and sliced|
|1 large red grapefruit, peeled and segmented|
|1 avocado, pitted, peeled, and sliced|
|½ small red onion, thinly sliced|
Things To Grab
- Charcoal or gas grill
- Paper towels
- Metal skewers
- Silicone pastry brush
- Meat thermometer
- Small bowl
- Large bowl
For dressing, stir together mayonnaise, remaining 2 tablespoons lime juice, dill, and honey in a small bowl; set aside.
To serve, toss together romaine and spinach in large bowl; transfer to a large serving platter. Top with orange slices, grapefruit segments, avocado, and red onion. Remove shrimp from skewers and place on top. Garnish with additional dill and serve with mayonnaise dressing.
Amounts Per Serving
- Total Fat: 30g
- Cholesterol: 145mg
- Sodium: 880mg
- Total Carbohydrates: 25g
- Protein: 19g