Grild Shrimp and Salad
|Ripe avocado||1⁄2 , pitted and peeled|
|Lime juice||3 Tablespoon|
|1% buttermilk||1 Cup (16 tbs)|
|Chopped basil||1 Tablespoon|
|Ground black pepper||1 Teaspoon|
|Medium shrimp||1 Pound, deveined, peeled|
|Ground black pepper||To Taste|
|Ears of corn||3 , husks and silks removed|
|Plum tomatoes||2 , chopped|
|Seeded english cucumbers||1⁄2 Cup (8 tbs), chopped|
|Chopped red onions||1⁄3 Cup (5.33 tbs)|
|Mixed torn greens||4 Cup (64 tbs)|
To make the dressing: In a food processor or blender, puree the avocado and lime juice.
Add the buttermilk, basil, honey, and pepper.
Process until smooth.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the shrimp with the salt and pepper and thread onto metal skewers, leaving about 1/4" between the pieces.
Cook 4" from the heat for 2 to 3 minutes per side, or until opaque and cooked through.
Remove from the skewers and transfer to a large bowl.
Cook the corn in a large pot of boiling water for 3 minutes.
Remove from the water and place on the grill or under the broiler for 5 minutes, turning every minute, until the corn is speckled with golden brown spots.
Set aside for 5 minutes to cool.
Slice the kernels off the cobs and add to the bowl with the shrimp.
Stir in the tomatoes, cucumbers, and onions.
Toss with the dressing.