Grilled Shrimp Salads

While I've been known to make these delicious salads into a main course with bread and a glass of wine, you can also arrange the ingredients on lettuce leaves and pass them around. Just remember the napkins!
  • 1 lb. large shrimp -- peeled and devined
  • 2 tsp. chili powder
  • 1 T. olive oil
  • 1/2 c. corn kernels
  • 2 T. diced red onion
  • 1/2 c. black beans -- rinsed and drained
  • 2 T. sliced green onion
  • 1 large tomato -- diced
  • 2 T. chili oil
  • 1/4 c. lime juice
  • 1/2 tsp. kosher salt
  • 2 T. rice vinegar
  • 12 oz. baby spinach leaves

Combine the shrimp, chili powder and olive oil. Prepare a grill and grill over medium heat until cooked -- about 5 minutes -- turning once halfway through.

Meanwhile, combine all of the vegetables, except the spinach leaves, in a bowl. Add the chili oil, lime juice, salt and vinegar and toss to coat. Place a bed of spinach leaves on a plate and arrange the shrimp and vegetable medley over it. If desired, serve this salad over a toasted pita round for a main dish meal.

  • Yields: 8 appetizer servings or 4 main dish servings
  • Preparation Time: 30 minutes
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