1/2 cup fresh lemon juice
1/4 cup honey
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick Gourmet™ Organic Cinnamon, Roasted Saigon
7 tablespoons olive oil, divided
1/4 cup plum preserves
1 tablespoon water
1 tablespoon McCormick® Grill Mates® Applewood Rub
1 teaspoon grated lemon peel
1 pound extra jumbo shrimp (16 to 20 count), peeled and deveined
3 plums, each cut into 6 slices
1 package (5 ounces) spring mix salad greens
3/4 cup fresh raspberries
6 slices applewood bacon, crisply cooked and crumbled
For the Cinnamon-Honey Dressing, mix lemon juice, honey, sea salt and roasted cinnamon in small bowl. Slowly whisk in 6 tablespoons of the oil. Set aside.
Mix plum preserves and water in small bowl. Set aside. Mix Applewood Rub and lemon peel. Thread shrimp onto skewers. Brush with remaining 1 tablespoon oil. Coat with Rub mixture.
Grill shrimp skewers over medium heat 4 to 5 minutes per side or just until shrimp turn pink, brushing occasionally with plum preserves mixture. Grill plums 1 to 2 minutes or until grill marks appear, turning frequently and brushing with 2 tablespoons of the dressing.
To serve, divide salad greens among 6 plates. Top each with shrimp, plums, raspberries and bacon. Serve with remaining Cinnamon-Honey Dressing.