Grilled Southwestern Shrimp Salad

Grilled shrimp salad filled with corn and lettuce gives you a hearty dinner – that’s ready in 25 minutes. Perfect if you love Southwestern cuisine.

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Prep Time 25 min
Total Time 25 min
Servings 4

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)

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Directions

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.