1. Prepare the Shrimp Marinade

Start by preparing the shrimp. In a medium bowl, combine the olive oil, lime juice, minced garlic, chili powder, paprika, salt, and pepper. If you prefer a slightly sweeter marinade, add the honey or agave syrup to the mixture. Stir everything together until well combined.

Add the peeled and deveined shrimp to the bowl, tossing them to coat evenly in the marinade. Let the shrimp marinate for 10-15 minutes to allow the flavors to infuse.

2. Grill the Shrimp

While the shrimp is marinating, preheat your grill or grill pan to medium-high heat. If you’re using a grill pan, lightly grease it with a bit of olive oil to prevent the shrimp from sticking.

Once the grill is hot, thread the shrimp onto skewers (if using metal or wooden skewers, be sure to soak the wooden ones for at least 10 minutes to prevent burning). Place the shrimp on the grill and cook for 2-3 minutes per side, or until they turn pink and opaque. The shrimp should be slightly charred but still tender.

Once the shrimp are cooked, remove them from the grill and set them aside.

3. Prepare the Salad Ingredients

While the shrimp is grilling, prepare the salad ingredients. Wash and dry the mixed salad greens, then place them in a large salad bowl.

Slice the avocados and gently add them to the salad bowl. Add the halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and fresh cilantro. If you’re using jalapeño for an added kick, add the slices to the salad at this point.

4. Make the Dressing

In a small bowl, whisk together the olive oil, lime juice, honey (or agave syrup), Dijon mustard, apple cider vinegar, salt, and pepper. Taste and adjust the seasoning, adding more lime juice or salt as needed.

If you’d like a creamier dressing, you can blend in a tablespoon of Greek yogurt or sour cream to make the dressing thicker.

5. Assemble the Salad

Once the grilled shrimp are ready, remove them from the skewers and arrange them on top of the prepared salad. Drizzle the dressing evenly over the salad and toss gently to combine all the ingredients. Be careful not to mash the avocado slices while tossing.

Serve the salad immediately while the shrimp are still warm, and enjoy!