Honey Lime Grilled Shrimp Salad

Dressing:

Place all the ingredients in a food processor. Process for about 1 minute until emulsified. Set aside.

In a large bowl, mix together olive oil, honey, Club House® ground cumin, paprika, garlic powder, lime zest, salt, and pepper.

Add shrimp and toss to coat.

Thread shrimp onto soaked bamboo skewers.

Heat grill or grill pan to medium-high heat.

Place shrimp skewers and the corn on the grill and close the lid.

Grill for 4 minutes, then flip skewers. Grill for 3 minutes on the second side, then take the skewers off the grill. Rotate corn to get light grill marks. (Corn will take about 5 minutes longer than the shrimp.)

Take the corn off the grill.

Pull the shrimp off the skewers. Slice corn off the cob.

Assemble the salad:

On a platter, arrange the mixed baby greens.

Scatter the tomatoes, radishes, and avocado on top.

Add the shrimp and corn.

Scatter sliced scallion over the salad.

Drizzle with the dressing.

Serve!

Enjoy!