Lemony Grilled Shrimp Salad

• 2 teaspoons grated lemon rind
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 7 teaspoons extra-virgin olive oil, divided
• 24 extra-large shrimp, peeled and deveined (about 1 pound)
• Cooking spray
• 6 cups baby arugula
• 1 cup peeled jicama, cut into 2 x 1/4-inch strips
• 1 avocado, peeled and diced
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1/4 teaspoon sugar
• 1 ounce queso fresco, crumbled (about 1/4 cup)

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. Combine shrimp, arugula, jicama, and avocado in a large bowl; toss gently. 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. Add juice mixture to shrimp mixture, and toss gently to coat. Divide the salad among 4 large plates; sprinkle evenly with queso fresco.
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lemon rind, paprika, kosher salt, freshly ground black pepper, extravirgin olive oil, shrimp, cooking spray, baby arugula, peeled jicama, avocado, lemon juice, white wine vinegar, sugar, queso fresco

Taken from www.myrecipes.com/recipe/lemony-grilled-shrimp-salad (may not work)