• 1 lb. medium or large shrimp, peeled and deveined and tails removed. ( You can use less shrimp, but ...why? haha)
  • Salt, pepper, paprika to taste
  • 2 cups mixed baby greens
  • 1 ripe avocado, peeled and cut into pieces about 1/2 inch
  • 1 ripe mango, peeled and cut into pieces about 1/2 inch
  • 1 small cucumber, peeled and chopped
  • 1/4 cup sliced red onion
  • A handful of chopped walnuts, pecans, or sliced almonds to top the salads


Preheat the grill. Thread the raw shrimp on skewers, Brush with a little olive oil, then season with salt, pepper and paprika. While the grill heats up, assemble the salads with the greens, cucumber, onion, mango and avocado. Grill the shrimp about 2-3 minutes per side until they are pink. Place the warm shrimp on the salads, and sprinkle with the nuts to garnish. Drizzle with  poppyseed dressing. Enjoy!

This recipe is from Lisa Jarvis. For more of her recipes go to

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