Grilled Shrimp Salad

4 servings
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A fresh Grilled Shrimp Salad is the perfect dinner any time of the year. Served with a lemony vinaigrette and kicked up with cubes of Roth Horseradish Havarti.

By: Chef Rex Hale, McCormick & Schmick's


  • For the Shrimp and Marinade:
  • 2 cloves garlic, crushed
  • 1/2 cup extra virgin olive oil
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 20 jumbo shrimp, tails on, shelled and deveined
  • For the Lemon Vinaigrette:
  • 1 clove garlic
  • 2 shallots, minced
  • 1 tablespoon Dijon mustard
  • 1/4 cup fresh lemon juice
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste
  • For the Salad:
  • 4 ounces spring mix lettuce
  • 1 (6-oz) package Roth Horseradish Havarti cheese, cut into ½-inch cubes
  • 8 ounces tomatoes, cubed
  • 4 tablespoons fresh chives, chopped & divided
  • 1 lemon, cut into wedges


For the Shrimp and Marinade:

  1. Preheat grill. Whisk together first six ingredients. Pour marinade over shrimp, and refrigerate for at least 30 minutes.

For the Lemon Vinaigrette:

  1. Mash garlic in a small bowl, and stir in shallots and mustard. Whisk in lemon juice then slowly whisk in olive oil, and season with salt and pepper.
  2. Skewer shrimp, and grill for two minutes on each side or until cooked through and opaque.

For the Salad:

  1. Toss together lettuce, cheese, tomatoes, and 3 tablespoons chopped chives, and toss with vinaigrette to lightly coat greens.
  2. Evenly divide salad among four plates. Top each salad with equal amounts of shrimp, and garnish with remaining chives and lemon wedges.