Oh goodness how we love to grill shrimp. Love, love, love it!
If you’ve never grilled shrimp before, I think the key is to either put your shrimp on a skewer so that they’re easy to flip over, use a grilling basket, use a cedar plank or you can even use an aluminum cookie sheet. You just don’t want your shrimp falling through the grill grates.
All you do is whip up a big batch of grilled shrimp and then add in some crunchy bacon (I used turkey bacon) and all of your favorite salad toppings. Dinner is done (and mighty tasty, I might add!).
This recipe serves 4 adults.
1 pound of uncooked shrimp, peeled and deveined (ask your fishmonger at the grocery store!)
2 tablespoons chili powder
about 8 cups of Romaine lettuce (just a big handful for each person)
8 pieces of cooked bacon (we used turkey bacon), crumbled
1 avocado, diced
1 pint of cherry tomatoes, halved
1 red onion, diced
2 cups of corn kernels, fresh or frozen that you’ve heated up a bit
Crumbled Blue Cheese to garnish
A drizzle of honey mustard salad dressing, we used Newman’s Own
Preheat your outdoor grill or indoor grill pan to medium-high heat.
Toss all of your shrimp with the chili powder. Grill your shrimp just a few minutes on each side (like 2 or 3 minutes).
Arrange your plate with your lettuce, bacon, avocado, tomatoes, onions and corn. Top with a few pieces of grilled shrimp and blue cheese crumbles. Drizzle salad dressing down on top.
The perfect summer supper.