Lemony Grilled Shrimp Salad

What a delicious dinner salad this was!  I'm glad the boys weren't here so Paul and I could eat all four portions by ourselves.

The highlight of the dish was definitely the grilled shrimp.  Marinated briefly in a bit of olive oil, fresh lemon zest, smoked paprika (a must!), kosher salt and freshly ground black pepper, these shrimp would be wonderful on their own as a main course.  This part of the recipe alone is a keeper.  Just be careful not to overcook the shrimp.  Two minutes per side over high heat on the grill (or under the broiler) is perfect.

I got the idea for this recipe from Cooking Light once again, but I tweaked it a bit.  For the original recipe, click here.  In addition to the baby arugula, jicama, queso fresco and avocado, I added some freshly roasted corn and red bell peppers.  The dressing is refreshingly simple:  olive oil, lemon juice, white wine vinegar, a tad of sugar, salt and pepper.  Perfect for a summer dinner.

Even if salad isn't your thing, you must try this shrimp!