HERB AND MESCLUN SALAD WITH GRILLED SHRIMP

1/4 cup fresh lime juice
1/2 tsp ground cumin
1/4 tsp salt
1/4 tsp crushed red-pepper flakes
1 lb large shrimp, shelled and deveined
6 cups mesclun or other mixed baby greens
1 cup fresh mint leaves
1 cup cilantro leaves
1 cup flat-leaf parsley leaves
1 small red onion, thinly sliced
2 Tbsp vegetable oil

In medium bowl, whisk 2 tablespoons of the lime juice, 1/4 teaspoon of the cumin, 1/8 teaspoon of the salt, and a pinch of the pepper flakes. Stir in shrimp and marinate at room temperature, stirring occasionally, 20 minutes.

Meanwhile, place mesclun, mint, cilantro, parsley, and onion in serving bowl and refrigerate until ready to serve.

In small bowl, whisk together oil and remaining 2 tablespoons lime juice, 1/4 teaspoon cumin, 1/8 teaspoon salt, and remaining pepper flakes.

Lightly oil grill pan and preheat over medium heat. Grill shrimp about 2 minutes on each side, until bright pink and just opaque throughout. Do not overcook. (Shrimp may also be broiled for the same amount of time.)

Toss shrimp with greens and dressing.

Makes 4 Servings