Grilled Southwestern Shrimp Salad

By carvalhohm

Ingredients

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

Details

Servings 4
Cooking time 25mins
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.

1 Serving Calories 320, % Daily Value Total Fat 11g (Saturated Fat 1g,), Sodium 400 mg; Total Carbohydrate 28g (Dietary Fiber 6g), Protein 29g