aggies1ut

8 oz. fresh or frozen large shrimp (15 to 25)
3 tbs. olive oil
2 tbs. snipped fresh mint
1/4 tsp. salt
1/8 to 1/4 tsp. cayenne pepper
1/8 tsp. ground cumin
1/4 cup lime juice
1 cup yellow and/or red cherry tomatoes, halved and/or quartered
2 tbs. thinly sliced green onion
1 fresh jalapeno peopper, seeded and finedly chopped
6 cups torn mixed salad greens
1 avocado, halved, seeded, peeled, and sliced (optional)

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse; pat dry with paper towels. In a medium bowl, combine shrimp, tbs. of the oil, 1 tbs. of the mint, salt, cayenne, and cumin. Cover and chill for 30 minutes.
2. Meanwhile for the dressing, in a small bowl, combine the remaining 2 tbs. oil, remaining 1 tbs. mint, and the lime juice; set aside. In another medium bow, combine tomatoes, green onion, and jalapeno pepper; season to taste with salt; set aside.
3. Thread shrimp onto 8 skewers, leaving 1/4 inch space between shrimp. Place skewers on the grill rack directly over medium heat; grill 5 to 8 minutes or until shrimp turn opaque, turning once halfway through grilling. Remove shrimp from the skewers.
4. Toss together tomato mixture and greens; arrange in 8 martini glasses or on 8 salad plates. Top with shrimp. Drizzle lime juice mixture. If desired, garnish with avocado slices.
Make 8 appetizer servings.

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