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Grild Shrimp And Salad

Ingredients
  Ripe avocado 1⁄2 , pitted and peeled
  Lime juice 3 Tablespoon
  1% buttermilk 1 Cup (16 tbs)
  Chopped basil 1 Tablespoon
  Honey 1 Teaspoon
  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)
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Ingredient: 
Shrimp
Interest: 
Healthy

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