It is 'salad season' the time of year where fresh produce is plentiful and the temperature is too hot to do much cooking. We like to fire up the grill to grill some protein and use it in a salad on these hot and humid days.
This salad came together very quickly - Paul had everything prepped and ready to go when I arrived home from work. I grilled the shrimp and 15 minutes later we were sitting down to a delicious dinner.
This simple Southwestern Shrimp Salad is filling and satisfyingly healthy at only 266 calories per serving. The Lime-Cumin dressing adds a nice, zesty, citrusy-sweet pop.
Grilled Southwestern Shrimp Salad
3/4 pound peeled and deveined large shrimp
1 teaspoon chili powder
2 ears corn
6 cups chopped romaine lettuce
2 large tomatoes, cut into 8 wedges
1 cup diced peeled avocado (1 small)
1/4 cup fresh lime juice
1 tablespoon canola oil
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/8 teaspoon coarsely ground black pepper
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 all dressing ingredients in a small bowl, stirring with a whisk.
Combine shrimp, corn, lettuce, and tomato in a large bowl; drizzle with Lime-Cumin Dressing, and toss well. Add avocado; toss gently. Serve immediately.