Ingredients
Units
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Ingredients (Serves 4)
For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For the Salad:
- 4 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced (optional)
- Optional: 1/4 cup shaved Parmesan or crumbled feta
For the Lemon Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional, for sweetness)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Marinate the Shrimp
- In a bowl, toss the shrimp with olive oil, garlic powder, smoked paprika (if using), salt, and pepper.
- Let sit for 10-15 minutes while you prepare the salad and vinaigrette.
2. Make the Lemon Vinaigrette
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper. Set aside.
3. Grill the Shrimp
- Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the shrimp for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
4. Assemble the Salad
- In a large bowl, combine the arugula, cherry tomatoes, and red onion (if using).
- Drizzle the salad with half of the vinaigrette and toss gently to coat.
5. Add the Shrimp
- Top the salad with the grilled shrimp and, if desired, sprinkle with shaved Parmesan or crumbled feta.
- Drizzle the remaining vinaigrette over the shrimp.
6. Serve
- Divide the salad among plates and serve immediately. Pair with crusty bread or enjoy as is for a light, refreshing meal.
