If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.
Combine the juice from
Lemons (1 1/4)
Extra-Virgin Olive Oil (1/2 cup)
Dijon Mustard (2 Tbsp)
Honey (1 Tbsp)
Garlic (2 cloves)
Fresh Basil (1 Tbsp)
Fresh Parsley (1 Tbsp)
Salt (1/4 tsp)
. Set aside 1/3 cup of the mixture to dress the salad before serving.
Large Shrimp (1 lb)
onto each skewer, depending on the size of the shrimp.
Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag, removing any excess air, and refrigerate for at least 30 minutes.
While the shrimp marinates, husk and grill the
Corn (2 ears)
Heat a grill/grill pan over medium heat. Brush the corn with
Olive Oil (1 Tbsp)
and season with
Salt (to taste)
. When the grill is hot, add the corn and cook for 10-12 minutes.
Remove corn from the pan and let cool. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob. Set aside until ready to use.
When your shrimp has finished marinating, remove your skewers from the fridge. Heat the grill/grill pan over high heat. When hot, add the shrimp skewers and cook for 1½-2 minutes on each side until the shrimp become pink and opaque.
In a large bowl or on a platter, combine the
Spring Mix Greens (4 cups)
Red Onion (1/2)
Cherry Tomatoes (1 cup)
Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.