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Prep 25min
Total25min
Servings4
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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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Steps
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
320
Total Fat
11g
0%
Saturated Fat
1g
0%
Sodium
400mg
0%
Total Carbohydrate
28g
0%
Dietary Fiber
6g
0%
Protein
29g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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