Grilled Shrimp Salad
- 2 corn cobs
- 4 small heads of Romaine lettuce halved
- 2 tsp. olive oil
- 1 lb. raw jumbo shrimps
- 2 tomatoes chopped
- 1 cucumber chopped
- avocado, lime, & cilantro dressing
Prepare the dressing Avocado, Lime & Cilantro Dressing.
Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 tsp of oil and also season with some salt.
Thread the shrimp onto skewers and brush them with 1/3 of the earlier prepared dressing.
Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.
To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.
Serving: 1g | Calories: 795kcal | Carbohydrates: 53g | Protein: 104g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1143mg | Sodium: 3579mg | Potassium: 2117mg | Fiber: 11g | Sugar: 23g | Vitamin A: 12357IU | Vitamin C: 79mg | Calcium: 761mg | Iron: 13mg