Flavorful Grilled Shrimp and Avocado Salad with a wonderfully tangy Lemon Mustard Vinaigrette. A wonderful main dish salad.
While driving home from our recent trip to Walt Disney World, we stopped for the night in a city just North of New Orleans called Slidell. I was born and was raised in this charming city on the northshore of Lake Pontchartrain. It’s always nice to go back and see how so much has changed. While there, we visited EJ’s parents and his sister and our niece. It was a great little visit…way too short…but glad we were able to see them.
As we left Slidell and began our drive back to Houston, we stopped in a town called, Abita Springs. Abita Springs will always hold a special place in my heart. The city is quaint and like most places in Louisiana, the people are so friendly.
There’s a wonderful restaurant in Abita Springs called the Abita Brew Pub. You may have heard of Abita Beer. We can find some types of Abita Beer in Houston but unfortunately, not every type brewed. The Abita Brewing Company is just down the street and the brewery offers tours to the public. I’m not a big beer drinker, but I’ll never pass up an Abita Beer.
The Abita Brew Pub is situated right next to a beautiful park with fresh water springs coming out of the ground. When my children were small, my husband and I would buy a couple of beers and 4 glasses of root beer from the pub and take the kids over to the park to explore and play. We always had so much fun. Abita Springs holds lots of fun family memories for me.
The Abita Brew Pub has grown quite a bit since we moved away and the food is still absolutely fantastic. My husband and daughter ordered hamburgers which were so juicy and flavorful.
My son, the “new” vegetarian, ordered hummus and I ordered the most delicious Blackened Shrimp and Avocado Salad. The salad was served with a remoulade dressing. Remoulade sauce is usually served with many Louisiana seafood dishes. It generally consists of mayonaise, ketchup and spices but you’ll find many variations to this.
When I got back home, I knew I wanted to create a shrimp salad similar to the one I had at The Abita Brew Pub. Instead of blackening the shrimp, I decided to marinate the shrimp in a little olive oil, lemon juice, salt and pepper for about 30 minutes then I put the shrimp on the grill. The combination of shrimp and avocados in this salad is perfect and the lemon mustard vinaigrette is a tangy, delicate addition.
Grilled Shrimp and Avocado Salad with Lemon Mustard Vinaigrette
- 1 cup of shrimp , peeled and deveined
- 2 Tablespoons lemon juice
- 2 Tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
- 4 cups lettuce
- 1 cup cherry tomatoes
- 1/4 cup red onion , chopped
- 1 in avocado , peeled and sliced half with the seed removed
LEMON MUSTARD VINAIGRETTE
- 1 Tablespoon lemon juice
- 3 Tablespoons olive oil
- 1 Tablespoon dijon mustard
- pinch of pepper
- TO MAKE THE MARINADE
- Place the shrimp in a large bowl. In a small bowl, whisk together the lemon juice, olive oil, salt, pepper and garlic powder. Pour over the shrimp and marinade for about 30 minutes.
- TO GRILL THE SHRIMP
- Place the shrimp on a grill at medium high heat. Grill the shrimp for 3-4 minutes on one side and turn the shrimp over and grill for another 3-4 minutes or until the shrimp turn pink. Remove the shrimp from the grill and set aside.
- TO ASSEMBLE THE SALAD
- Place the lettuce in a large bowl. Slice the cherry tomatoes in half and scatter the tomatoes over the lettuce. Add the chopped onion.
- Place the grilled shrimp over the salad. Slice the avocado into strips and add to the salad. Whisk together the vinaigrette ingredients together in a small bowl. Drizzle over salad. Serve.