Grilled Shrimp and Arrugula Salad

We have really been grilling a lot. And that’s a good thing. I like having the heat outside and not in the kitchen.

Grilled Shrimp and Arrugula Salad

  • shrimp*
  • 1 bag arrugula
  • 1 tomato, chopped
  • 4-5 scallions, chopped
  • two limes, juiced
  • 1 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

*Totally forgot to write down how much shrimp we used. Sorry! We had a big bag of frozen, medium shrimp, and used about half a bag. That’s all I know.


  1. Skewer the shrimp and grill just a few minutes, until done.
  2. Combine arrugula, tomato, and scallions. Set aside.
  3. Combine lime juice, chili powder, cumin, salt, and pepper in a small bowl. Slowly whisk in olive oil. Pour over salad.
  4. Serve with shrimp.

Grilled Shrimp and Arrugula Salad

This was a wonderful, light salad- perfect for the summer heat wave we’ve been having. Don Corleone and I loved it. The kids… not so much. Curious George said he liked the shrimp but just didn’t want anymore. Everyone else had a small bite of shrimp and then filled up on salad and breadsticks.
I will warn you, however,  that this salad was so light that my husband and I were starving a few hours later, and ate way too many Cheez-Its while watching t.v.

One response to “Grilled Shrimp and Arrugula Salad

  1. Wow, what a good idea to “jazz” up a salad! Looks delicious!

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