- Nicole Cook
Grilled Shrimp and Halloumi Salad with a Lime and Cilantro Dressing
400g large shrimp, thawed, raw and peeled
3 tbsp olive oil
1 tbsp cajun seasoning
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
200g halloumi cheese, sliced in 1/4 inch pieces
2 cups romaine lettuce, washed and chopped
1 cup canned corn, rinsed and drained
1/2 cup grape tomatoes, halved
1 avocado, sliced
FOR THE DRESSING:
juice from 2 limes
6 tbsp olive oil
3 tbsp honey
4 tbsp cilantro, finely chopped
salt and pepper to taste
In a medium bowl toss the shrimp with 2 tbsp olive oil, the cajun seasoning, garlic powder, salt and pepper. Prepare to grill by using skewers to thread the shrimp on. Set aside.
Use the other 1 tbsp of olive oil to brush the halloumi cheese with.
Meanwhile, prepare your grill over medium, high heat. Place the skewers and cheese on the grill. Cook shrimp for 2-3 minutes on each side or until shrimp are pink and opaque. Cook cheese for about 2 minutes on each side, until it is heated and somewhat softening. Remove shrimp and cheese from grill.
On a large platter, place the romaine, then the corn, tomatoes, then avocado. Top with grilled halloumi and shrimp.
In a small bowl whisk together the dressing ingredients and toss into salad. Enjoy!