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.
GRILLED SOUTHWESTERN SHRIMP SALAD
1 lb. uncooked deveined peeled large shrimp
3 ears fresh sweet corn, husks removed, cleaned
¼ cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
½ teaspoon kosher (coarse) salt
½ 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)
■ Heat gas or charcoal grill.
■ Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on the grill over medium heat. Cover grill; cook for 12 minutes, turning occasionally. Add shrimp to grill for the last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In a small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
■ In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.