This delicious grilled shrimp is accompanied with a tangy apple and cucumber salad.

1 lb. medium shrimp, shelled and deveined
6 scallions
1 Granny Smith apple, cored and julienned
½ English cucumber, julienned
½ green bell pepper, julienned
½ cup extra-virgin olive oil
1 ½ tbsp. sherry vinegar
2 tbsp. fresh lime juice
1 tsp. smoked paprika
1 tsp. Dijon mustard
Salt and freshly ground pepper

In a small bowl, whisk ¼ cup plus 2 tbsp. of the olive oil with the vinegar, lime juice, ½ tsp. paprika and mustard. Season to taste with the salt and pepper.

Boil salted water in a large saucepan and blanche the scallions for about a minute. Drain the scallions, rinse under cold water and pat dry.

Brush ½ tbsp. of the olive oil to the scallions. Toss the shrimp with 1 ½ tbsp. of olive oil and season with ½ tsp. smoked paprika, salt and pepper. Grill the scallions for about 30 seconds on each side to lightly char. Grill the shrimp for about 1 minute on each side.

Toss the apple, cucumber, and bell pepper with 3 tbsp. of the dressing. Cut the grilled scallions into 2 inch lengths. Place the salad mixture on a platter, top with the scallions. Arrange the shrimp over the salad and drizzle with the remaining dressing.