Yield: 4
Contents
Grilled Southwestern Shrimp Salad with Lime-Cumin Dressing
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.
Prep Time
2 minutes
Cook Time
12 minutes
Total Time
14 minutes
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)
Instructions
Step 1
Prepare grill.
Step 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.
Step 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.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 266Total Fat 11.2gSaturated Fat 1.5gCholesterol 129mgSodium 404mgCarbohydrates 24gFiber 5.9gProtein 21.4g
