Ingredients
1
lb uncooked deveined peeled large shrimp
1
teaspoon chili powder
3
ears fresh sweet corn, husks removed, cleaned
1/4
cup fresh lime juice
1
tablespoon canola oil
1
tablespoon honey
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon ground cumin
1/8
teaspoon coarse ground black pepper
6
cups chopped romaine lettuce
2
large tomatoes, cut into 8 wedges
1
small avocado, pitted, peeled and diced (3/4 cup)
Preparation
Heat gas or charcoal grill.
Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
