Grilled Southwestern Shrimp Salad

 

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)

• 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.