Keyword grilled salad, romaine, southwestern, north carolina shrimp
Author Wendy Perry
Ingredients
2lbs.shrimp,peeled, deviened and washed
1tablespooncumin
1tablespoonbrown sugar
¾cupoil
skewers
4headsromaine lettuce,splint lengthwise
3-4 each...
ears corn,shucked
colorful peppers,cut in wedges
tomatoes,chopped
avocado,sliced
limes,cut in wedges
1largered onion,diced
1small canblack olives,drained
1cupqueso fresco crumbles
Dressing:
½cupvinegar based bbq sauce
2tablespoonshoney
juice of half a lime
1teaspoontaco seasoning
2teaspoonssour cream
Instructions
Whisk dressing ingredients together until blended and set aside.
Toss shrimp with cumin, brown sugar and ¼ cup oil. Slide onto skewers. Grill over hot coals about 3–4 minutes on each side until done.
Brush lettuce with ¼ cup oil. Grill 1–2 minutes on each side just to get a light char. Remove to serving platter.
Brush corn and peppers with ¼ cup oil. Grill until corn is roasted and peppers are a bit charred. Remove and let cool. Cut corn from cob. Scatter toppings and shrimp about lettuce on platter.