Ingredients
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3⁄4 pound peeled and deveined large Shrimp
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1 teaspoon Chili Powder
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2 ears Corn
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6 cups chopped Romaine Lettuce
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2 large Tomatoes
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Lime
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Cooking spray
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1 cup diced peeled Avocado
Directions
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.
Steps
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1
Done
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Prepare grill. |
|
2
Done
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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
Done
|
Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately. |
