Grilled Southwestern Shrimp Salad

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)

Directions:

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.

Recipe shared from: http://www.bettycrocker.com/recipes/grilled-southwestern-shrimp-salad/1c188b33-3dc2-4aac-b50f-543261beb8d9