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grilled shrimp and asparagus salad

Easy Grilled Shrimp and Asparagus Salad

Delicious Easy Grilled Shrimp and Asparagus Salad recipe with step-by-step instructions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 1900
Ingredients Method

Ingredients
  

For the shrimp:
  • 1.25 lb shrimp (16-20 count, peeled and deveined)
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • bamboo skewers (soaked in water for 30 minutes to prevent burning)
For the bacon:
  • 12 slices bacon (thick-cut preferred)
  • 1/2 tsp smoked paprika
  • 1/2 tsp montreal seasoning
  • 1/4 tsp black pepper
For the grilled vegetables:
  • 3 ears corn
  • 1 lb asparagus (woody ends snapped off)
  • 1.5 tbsp olive oil
For the dressing:
  • 1 shallot
  • 2 cloves garlic
  • 1 lime zest
  • 2 tbsp lime juice
  • 1/4 cup seasoned rice vinegar
  • 2/3 cup extra virgin olive oil
  • 1 handful cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp red pepper flakes
  • 1 tsp honey
For the salad base:
  • 4 heads lettuce
  • 2 avocados (diced into 1/2-inch pieces)
  • 1 pint cherry tomatoes
  • 1/4 cup toasted pine nuts

Method
 

  1. Start by making the dressing since it can be done while other components cook. Mince the shallot and garlic finely, then combine them in a food processor with the lime zest, lime juice, seasoned rice vinegar, cilantro, red pepper flakes, honey, salt, and pepper. While pulsing, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy. Set aside. While the food processor is running, soak the bamboo skewers in water if you haven't already done so. Snap off the woody ends of the asparagus and cut the corn kernels off the cob (or keep whole for grilling). I like to prep all my vegetables first so I can move quickly once grilling starts.
  2. Pat the shrimp dry with paper towels, then toss with baking soda and salt in a bowl—this velvety cure will keep the shrimp extra tender when grilled. Let sit for 15-20 minutes while you start cooking the bacon and corn. Preheat your oven to 400°F and arrange thick-cut bacon strips on a baking sheet, twisting them slightly for visual appeal. Season lightly with smoked paprika, Montreal seasoning, and black pepper, then place in the oven. At the same time, preheat your grill to medium-high heat and place the corn directly on the grates (no oil needed at this stage).
  3. While the bacon is baking (it will take 10-20 minutes depending on thickness), thread the cured shrimp onto the soaked skewers, dividing them evenly. Place the shrimp skewers on the preheated grill alongside the corn. The shrimp will cook in about 5-6 minutes total, turning halfway through—they're done when they turn opaque and pink. Once the corn has charred slightly (around 10 minutes), remove it and set aside. In the final minutes of shrimp cooking, toss the asparagus with 1.5 tablespoons olive oil, salt, and pepper, then place directly on the grill for 4-5 minutes, turning occasionally until tender with light char marks.
  4. Remove the bacon from the oven and let cool slightly on a paper towel-lined plate to crisp up. The bacon should be golden and slightly rendered but still have some chew. Remove the shrimp from the skewers and immediately toss with 5-6 tablespoons of the dressing from Step 1 to coat and absorb flavor. Cut the corn kernels off the cob if you haven't done so already, and break the bacon into bite-sized pieces. I find tossing the warm shrimp with dressing right after grilling helps them absorb more flavor than adding it later.
  5. Tear or chop the lettuce and arrange it on a large platter or individual plates as your base. Artfully arrange the grilled asparagus from Step 3, corn kernels, bacon pieces, and dressed shrimp on top. Scatter the diced avocados and cherry tomatoes around the salad, then sprinkle the toasted pine nuts over everything for crunch. Drizzle the remaining dressing over the entire salad, allowing it to pool slightly on the plate. Serve immediately while the shrimp and vegetables are still warm.