- 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)
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.
Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.
Amount Per Serving Calories 266Total Fat 11.2gSaturated Fat 1.5gCholesterol 129mgSodium 404mgCarbohydrates 24gFiber 5.9gProtein 21.4g