Grilled Shrimp and Arugula Salad with Lemon Vinaigrette

First, make the vinaigrette. In a medium mixing bowl, combine the minced shallot, Dijon mustard, and honey.

Zest and juice the lemon into the bowl. Add a pinch of salt.

While whisking, slowly pour in the vegetable oil, followed by the extra virgin olive oil, until the dressing is emulsified. Set aside.

In a separate large bowl, toss the shrimp with herb-infused olive oil, salt, and black pepper until evenly coated.

Heat a griddle or large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side, until pink, opaque, and cooked through.

To assemble the salad, place a bed of arugula on a plate or in a bowl.

Drizzle the arugula with the desired amount of lemon vinaigrette.

Top with halved cherry tomatoes and cooked corn kernels (if using).

Arrange the warm grilled shrimp over the salad.

Garnish with shaved Parmesan cheese and serve immediately.