- 1
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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)
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.