Yield: 4 servings
1 pound peeled and deveined large shrimp (about 36)
¼ teaspoons salt
¼ teaspoons pepper
1 tablespoon olive oil, divided
8 cups baby arugula
1 ripe avocado, peeled and thinly sliced
1 large mango, peeled and thinly sliced
½ cup chopped Vidalia onion
2 tablespoons fresh lime juice
2 tablespoons light rum or orange juice
1 tablespoon finely chopped fresh mint
1 teaspoon sugar
- Preheat grill to 350° to 400° (medium-high) heat.
- Combine shrimp, salt, pepper, and 1 teaspoon oil in a medium bowl. Thread 6 shrimp onto each of 6 (10-inch) skewers. Grill shrimp for two minutes on each side or until done. Remove shrimp from skewers.
- Whisk together remaining 2 teaspoons oil, lime juice, rum or orange juice, mint and sugar in a small bowl. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango, and onion. Drizzle with dressing.