Grilled shrimp with avocado, radish and kale salad

Ingredients:

• 700 g large shrimp, peeled and deveined
• 1/4 cup mayonnaise
• 2 stalks celery, thinly sliced ​​plus 3 tablespoons chopped celery leaves
• 3 tbsp finely chopped fresh cilantro
• 1.5 limes
• 1 tbsp. vegetable oil
• 2 Hass avocados, diced
• 150g kale mix (about 8 cups)
• 1 small bunch radishes, thinly sliced

Preparation:

1. Preheat a grill or grill pan over medium-high heat.
2. Prepare the dressingIn a large bowl, combine mayonnaise, celery leaves, 2 tablespoons chopped cilantro, 1 tablespoon water, 0.5 teaspoon salt, and a pinch of pepper. Grate the zest of 1 lime and squeeze out the juice.
3. In another bowl, toss the shrimp with vegetable oil, 1/4 teaspoon salt, and a pinch of pepper. Place the shrimp on the grill and grill for 2 minutes per side, until pink and crisp. Transfer them to the bowl with the dressing and squeeze the juice from the remaining lime half.
4. Add chopped celery, avocado, mixed cabbage, and radishes to the bowl with the shrimp. Mix everything together. Sprinkle with the remaining 1 tablespoon of chopped cilantro.