Lemony Grilled Shrimp Salad

Ingredients

• 1  avocado diced peeled
• 6 cups baby arugula 
• 0.5 teaspoon pepper black divided freshly ground
• 1 cup jicama peeled cut into 2 x 1/4-inch strips
• 0.5 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 2 teaspoons lemon zest grated
• 7 teaspoons olive oil extra virgin extra-virgin divided
• 0.3 cup queso fresco crumbled
• 1 pound shrimp deveined peeled
• 0.5 teaspoon paprika smoked
• 0.3 teaspoon sugar 
• 1 tablespoon citrus champagne vinegar 

Equipment

• bowl
• whisk
• grill
• skewers

Directions

1. Preheat grill to high heat.
2. Combine rind, paprika, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon oil, and shrimp in a medium bowl. Thread 4 shrimp onto each of 6 (10-inch) skewers. Coat grill rack with cooking spray. Grill shrimp 2 minutes on each side or until done.
3. Remove shrimp from skewers.
4. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently.
5. Combine remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, lemon juice, vinegar, and sugar in a small bowl, stirring with a whisk.
6. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.