Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing |
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Prep Time: 2 Minutes Cook Time: 12 Minutes |
Ready In: 14 Minutes Servings: 4 |
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We tested this recipe with peeled and deveined shrimp. Whether you have your fishmonger peel and devein them or if you do it yourself, you'll need to start with 1 pound of unpeeled shrimp. Ingredients:
3/4 pound peeled and deveined large shrimp |
1 teaspoon chili powder |
2 ears corn |
cooking spray |
6 cups chopped romaine lettuce |
2 large tomatoes, cut into 8 wedges |
lime-cumin dressing |
1 cup diced peeled avocado (1 small) |
Directions:
1. Prepare grill.
2. Sprinkle shrimp evenly with chili powder. Remove husks from corn; scrub silks from corn. Place corn on a grill rack coated with cooking spray. Grill 12 minutes, turning occasionally. Add shrimp to grill rack after 6 minutes; grill 3 minutes on each side. Cut kernels from ears of corn. Discard cobs.
3. Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.
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