Shrimp Salad with Scallion Dressing

Combine scallions, broth, olive oil, vinegar, honey, salt, cumin and pepper in a blender and process until smooth.

Combine lemon zest, garlic, olive oil and pepper in a resealable plastic food-storage bag. Add shrimp and toss to coat evenly. Seal and refrigerate 1 hour.

Remove shrimp from marinade. Coat a large nonstick skillet with nonstick cooking spray. Add shrimp and cook over medium-high heat for 6 minutes or until cooked through, turning occasionally. Sprinkle with the salt.

Arrange greens, tomatoes and cucumber on a large platter and toss with 3 tablespoons of the Scallion Dressing. Top with shrimp. Drizzle with more dressing and serve.