Surfin' Shrimp Salad Recipe

Roast garlic

Preheat oven to 400°F (200°C). Toss the peeled garlic cloves with 1 tablespoon olive oil and place on a small foil-lined baking sheet or in a small ovenproof dish. Roast for 15–20 minutes until cloves are soft and lightly golden. Remove and let cool slightly.

Make vinaigrette

In a small bowl or jar, mash the roasted garlic into a paste with the back of a spoon. Whisk in the remaining 2 tablespoons olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Taste and adjust seasoning. Set aside at room temperature.

In a medium bowl combine rinsed black beans, corn, diced red bell pepper, chopped cilantro, minced jalapeño (if using), 1 tablespoon lime juice, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt. Stir gently to combine and let sit 10–15 minutes to meld flavors. Taste and adjust salt or lime as needed.

Toss the peeled and deveined shrimp with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 tablespoon fresh lime juice. Let marinate 5–10 minutes while you heat the grill or a grill pan.

Heat a grill, grill pan, or skillet over medium-high heat until hot. Cook the shrimp in a single layer for 1.5–2 minutes per side, until opaque and just cooked through. Avoid overcooking. Remove from heat and keep warm.

In a large bowl, combine mixed salad greens, halved tomatoes, sliced hearts of palm, and thinly sliced red onion. Toss gently to distribute ingredients.

Add the black bean salsa to the salad bowl and lightly toss to combine, or arrange salsa in spoonfuls over the salad if you prefer a composed look.

Divide the salad among 4 plates or two large plates. Top each portion with the warm grilled shrimp (divide shrimp evenly). Drizzle the roasted garlic vinaigrette over each salad to taste (about 1 to 2 tablespoons per serving) and garnish with avocado slices if using and lime wedges on the side.

Serve immediately so the shrimp remain warm and the greens stay crisp.