Grilled Shrimp Salad with Chili Lime Dressing

5 from 4 votes

Total Time45

Servings:

In a high-powered blender, or in a jar with an immersion blender, add the olive oil, lime juice, garlic, anchovy paste, chili pepper, red pepper flakes, paprika, oregano, cayenne pepper, salt, and pepper and blend until smooth. Set aside.

Pat the shrimp dry with a paper towel, then place in a large bowl. Add the salt, pepper, cumin, and oregano and toss until well coated. Set aside.

In a separate large bowl, add the bell peppers, zucchini, onions, 2 tablespoons olive oil, salt, pepper, and dried oregano. Gently toss to coat. On a separate platter, drizzle the romaine with the remaining 1 tablespoon olive oil. Set aside.

Heat the grill over medium-high heat (about 400℉). Dip a wadded paper towel in the avocado oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil to avoid flare-ups—a little goes a long way here.
Place the bell peppers, zucchini, and onion on the grill. Cook, covered, for 4 minutes, then flip the veggies. Add the shrimp and romaine lettuce, cut side down. Cook, covered, for 2 to 3 minutes or until grill marks appear on the first side of the shrimp. Flip the shrimp and continue to cook until they are no longer transparent, about 2 more minutes. Remove the veggies and shrimp and set aside.

Dice the grilled peppers and onions, then cut the zucchini into half moons.
Place each half of the romaine on its own plate. Divide the vegetables and shrimp between each plate. Drizzle with the dressing, as desired, then top with the cilantro and Cotija cheese.