1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons milk
1/2 teaspoon blackened fish seasoning
1/2 teaspoon garlic powder
1/2 cup frozen corn
1/4 cup butter or margarine, melted
1 teaspoon blackened fish seasoning
1 1/2 lb uncooked extra-large shrimp, thawed if frozen, peeled, deveined
8 cups bite-size pieces mixed salad greens
1 medium red or orange bell pepper, cut into strips
1 medium avocado, pitted, peeled and sliced
1/2 cup onion- and garlic-flavored croutons
Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.
Recipe shared from: http://www.bettycrocker.com/recipes/barbecued-shrimp-salad/1de03ab8-93ba-449a-8c8a-1941824550f2