Grilled Shrimp and Avocado Salad

Directions

• Preheat the grill or grill pan to medium-high heat.
• In a small bowl, toss the shrimp with 2 tablespoons of olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
• Grill the shrimp for 2–3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside.
• In a large bowl, combine the diced avocados, cherry tomatoes, cucumber, red onion, and cilantro.
• In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, honey (if using), Dijon mustard, salt, and pepper to make the dressing.
• Pour the dressing over the salad and gently toss to combine.
• Arrange the salad on a platter or individual plates and top with the grilled shrimp.
• Serve immediately.