Garlic Lime Roasted Shrimp Salad

Cool herbaceous Garlic Lime Roasted Shrimp Salad… Lean and punchy, yet elegant enough to serve as a dinner party appetizer! Roasted shrimp. Fresh produce. Garlic lime vinaigrette. These three things come together to make a marvelous summer salad.
This chunky chilled sensation is a healthy and zesty first course for parties, or you can serve it as a light meal any night of the week.

Garlic Lime Roasted Shrimp Salad

Ingredients
  • 2 pounds raw jumbo shrimp, peeled and deveined
  • 2 tablespoons olive oil, divided
  • 1 large English cucumber, chopped
  • 1 firm avocado, peeled and chopped
  • 1 lime, juiced
  • 1 clove garlic, minced
  • 1/4 cup fresh chopped mint leaves
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper

Instructions
  • Preheat the oven to 450 degrees F. Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.
  • Roast the shrimp in the oven for 5-7 minutes, until pink. They should still be in the shape of C's. If they shrink to O's, you've overcooked them. Cool the shrimp on the baking sheet.
  • Meanwhile, chop the cucumber and avocado in 3/4-inch chunks. Place the cucumber, avocado, minced garlic, chopped mint leaves, and cilantro in a salad bowl. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, then salt and pepper as needed.
  • Once the shrimp have cooled to room temperature, toss them into the salad. Cover and chill until ready to serve.