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Grilled Shrimp and Corn Salad
Start by combining the shrimp (peeled and deveined) with chili powder, dried oregano, 1/2 teaspoon kosher salt and 2 teaspoons olive oil.
Toss until well coated and set aside (in the fridge) while you prep everything else.
Cut romaine into bite-sized pieces and toss into a large bowl.
Pull cilantro leaves from stems and combine with lettuce. Give the lettuce and cilantro a little sprinkle of salt and pepper. Squeeze lime juice over lettuce mix and toss to coat.
If using canned beans, rinse and drain well. Cut tomato in large chunks. Peel onion, slice in half and cut thin half moons. Remove ribs and seeds from inside of pepper and proceed to slice into thin strips. Cut avocado into chunks.
Heat grill (or grill pan) to medium-high heat. Once very hot, cook shrimp (I used a grill tray) for approximately 2 minutes per side or until cooked through. Grill corn for 10 to 12 minutes, rotating a couple of times.
Let cool for a couple of minutes and use a knife to cut the kernels off the cob.
Grab 5 bowls (or in my case 3 bowls and 2 lunch containers for tomorrow), evenly distribute the lettuce mix among the bowls and top with sliced red onion.
Next layer the black beans, tomato, pepper and avocado.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.