Roasted shrimp. Fresh produce. Garlic lime vinaigrette. These three things come together to make a marvelous summer salad. This chunky chilled sensation is a healthy and zesty first course for parties, or you can serve it as a light meal any night of the week.
My family loves raw seafood salads like ceviche and poke. We eat them both all summer. However, when I’m feeding a crowd, I like to take into consideration that not everyone is comfortable eating raw seafood. This roasted shrimp salad offers the cool crisp appeal of ceviche, yet with firm perky pink cooked shrimp.
The shrimp are tossed with cucumbers, avocados, fresh mint, cilantro and a zesty dressing. So this Garlic Lime Roasted Shrimp Salad is packed with both flavor and texture. Plus, if you use a firm avocado, instead of a soft overly-ripe avocado, you can make this salad several days ahead and it still holds up!
Garlic Lime Roasted Shrimp Salad is a dinner I might make on a sultry summer evening. It’s a lovely meal to eat while sitting out on the porch, watching the fireflies rise from the lawn. Pair it with a slice of ripe watermelon, and a chilled glass of white wine, for true summer perfection.
I also like to serve Garlic Lime Roasted Shrimp Salad at summer gatherings, because all the ingredients are visibly familiar, yet is tastes and feels luxurious. Scoop it into small individual cups and chill the salad until it’s time to serve your guests.
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