Grilled Southwestern Shrimp Salad

By lisapearce

Ingredients

• lb uncooked deveined peeled large shrimp
• 1 1
• teaspoon chili powder
• 3 3
• ears fresh sweet corn, husks removed, cleaned
• 1/4 1/4
• cup fresh lime juice
• 1 1
• tablespoon canola oil
• 1 1
• tablespoon honey
• 1/2 1/2
• teaspoon kosher (coarse) salt
• 1/2 1/2
• teaspoon ground cumin
• 1/8 1/8
• teaspoon coarse ground black pepper
• 6 6
• cups chopped romaine lettuce
• 2 2
• large tomatoes, cut into 8 wedges
• 1 1
• small avocado, pitted, peeled and diced (3/4 cup)

Details

Servings 1
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat gas or charcoal grill.
2 Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
3 In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.