Mojito Grilled Shrimp Salad

Mojito Grilled Shrimp Salad
4 servings

1 pound peeled and deveined large shrimp (about 36)
Coarse salt and pepper to taste
1 tablespoon olive oil, divided
8 cups baby arugula
1 ripe avocado, peeled and thinly sliced
1 large fresh mango, peeled and thinly sliced
1/2 cup sliced Vidalia or other sweet onions
2 tablespoons fresh lime juice
2 tablespoons light rum or orange juice
1 tablespoon finely chopped fresh mint
1 teaspoon sugar

1. Preheat grill to 350F-400F (medium-high).
2. Combine shrimp, salt, pepper, and 1 teaspoon of oil in a medium bowl. Thread 6 shrimp onto each of 6 (10-inch) skewers. Grill shrimp for 2 minutes on each side or until done. Remove shrimp from skewers.
3. Whisk remaining 2 teaspoons oil, lime juice, rum or orange juice, mint and sugar in a small bowl.
4. Arrange 2 cups of arugula on each of 4 plates. Top evenly with shrimp, avocado, mango, and onion. Drizzle with dressing.