This salad also works well with crab or shrimp as a substitute for the scampi. If using crabmeat, use canned or frozen cooked crabmeat to save time, instead of fussing with picking the crabmeat out of the shell.
Grilled Scampi Tails
Cover potatoes with water to cover by 1-inch. Salt water generously. Bring to a boil and simmer for about 15 to 20 minutes or until fork tender. Drain well. Transfer potatoes to a large bowl. Let potatoes cool to room temperature before using in the salad.
Add the mayonnaise, Dijon mustard, yogurt, lime juice, garlic to a small bowl. Whisk to combine. Add cilantro and season with salt and pepper. Cover and refrigerate and set aside.
Preheat grill to high.
Toss scampi in a large bowl with chopped chipotle and olive oil. Season the scampi with salt and pepper.
Turn heat to medium and grill the scampi until just cooked through, about 5 minutes. Cool to room temperature
Add green onion, grape tomatoes and avocadoes to the potatoes in a large bowl. Gently toss the potatoes with the dressing to evenly coat. Season to taste. Add scampi to salad and gently toss. Drizzle salad with extra virgin olive oil if desired.