Ingredients
⅓cupolive oil
3tbsplime juice
1bunchfresh cilantro,stems chopped off
2tspchipotle pepper in adobo sauce
¼tspsalt
1tbspolive oil
2tbsphoney
1tspMccormick® ground cumin
1tspMcCormick® Paprika
1tspgarlic powder
1lime,zested
¾tspsalt
½tsppepper
1lbshrimp,peeled and deveined
1corn,cob
5ozbaby greens,mixed
1cupgrape tomato
½cupradish,quatered
avocado,half, cubed
1scallion,thinly sliced
Preparation
Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.
In a large bowl, mix together olive oil, honey, McCormick® ground cumin, paprika, garlic powder, lime zest, salt, and pepper. Add shrimp and toss to coat. Thread shrimp onto soaked bamboo skewers.
Heat grill or grill pan to medium-high heat. Place shrimp skewers and the corn on the grill and close the lid. Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.) Take the corn off the grill.
Pull the shrimp off the skewers. Slice corn off the cob.
On a platter, arrange the mixed baby greens. Scatter the tomatoes, radishes, and avocado on top.
Add the shrimp and corn. Scatter sliced scallion over the salad. Drizzle with the dressing. Serve and enjoy!
