Grilled Shrimp Skewers with Honey Dew Arugula Salad

Makes 4 servings

Happy Labor Day! If you’re looking for a lighter dish to enjoy today especially if you spent the entire weekend indulging in some Southern barbeque, this simple grilled shrimp dish with a honeydew salad is the perfect lighter fare to end your long weekend! The Fresno peppers add a little spice to the shrimp and the honeydew salad is refreshing with a bit of crunchy saltiness from the prosciutto. Pour yourself a glass of white wine and serve this dish with some crusty bread for the perfect evening!


Shrimp Skewers:

1 pound large shrimp, peeled and deveined

2 Fresno peppers, cut into large dice

1 small red onion, quartered

8 (10-inch) bamboo skewers, soaked for about 30 minutes

1 teaspoon sea salt

1 teaspoon ground coriander

½ teaspoon garlic powder

½ teaspoon ground black pepper


Preheat grill to 400°

Thread the shrimp, peppers, and onions on the skewers. Spray with avocado oil spray.

In a small bowl stir together salt, coriander, garlic powder, and pepper until combined. Sprinkle evenly over shrimp and vegetables.

Place shrimp skewers on the grill and grill about 4 minutes per side or shrimp are no longer translucent and cooked through.

Remove from grill and serve with honeydew arugula salad.


Honey Dew Salad:

4 ounces prosciutto

1 teaspoon avocado oil

4 cups arugula

2 cups sliced or cubed honeydew

½ cup crumbled feta cheese

¼ cup champagne vinegar

1 teaspoon Dijon mustard

1 teaspoon raw honey

¼ teaspoon sea salt

½ teaspoon ground black pepper

½ cup extra-virgin olive oil

1 ½ tablespoons chopped fresh tarragon


In a skillet, over medium heat, add avocado oil. Add prosciutto and cook about 3 minutes per side or until begins to crisp. Remove and place on a plate lined with a paper towel. Prosciutto with crisp up further as it cools. Set aside.

In a large bowl, toss together arugula, honeydew, and feta until combined.

In a small bowl, whisk together vinegar, mustard, honey, salt, and pepper until combined. Gradually whisk in olive oil until combined. Stir in tarragon.

Drizzle vinaigrette over arugula and toss to coat. Crumble prosciutto and sprinkle over salad.