Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette



  • 1/4 cup balsamic
  • 2 garlic cloves, finely minced
  • Salt and pepper, to taste
  • Pinch of sugar
  • 1 tbsp. Dijon mustard
  • 1/4 cup olive oil
  • 1/4 lb. peeled and deveined shrimp
  • Salt and pepper, to taste
  • 1/4 cup canned corn, drained
  • 1 bag salad greens
  • 1/4 cup cherry tomatoes, cut in half
  • 1/2 green pepper, chopped
  • 1/2 cucumber, peeled, seeded and chopped
  • 1/4 cup mushrooms, sliced
In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

by The Savvy Kitchen