GRILLED SHRIMP SALAD

This easy Grilled Shrimp Salad recipe is the perfect solution to your summer dinner needs! It's healthy, quick and full of grilled chipotle flavor.

For this dish I prepped all of my chopped ingredients and the dressing ahead of time which was a real time saver come dinner time. All I had to do was throw the corn on the grill, marinate the shrimp in some of the dressing and then add them to the grill, too. I tossed my salad and all chopped and grilled ingredients in a large bowl and I was ready to serve!

INGREDIENTS:

Dressing

• ¾ cup light olive oil
• 1 cup packed cilantro leaves
• 2 limes, juiced
• 2 chipotle peppers in adobo sauce
• ½ teaspoons salt
• ⅓ cup apple cider vinegar
• 3 tablespoons honey

Salad

• 2 Romaine lettuce hearts, roughly chopped
• 1 (14 oz) can black beans, drained and rinsed
• 1 avocado, diced
• 2 ears of sweet corn, shucked (or 1 (14oz) can corn, drained, rinsed)
• ½ red onion, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 - 1½ lbs large shrimp, deveined

INSTRUCTIONS:

1. Add all the ingredients to a medium sized glass jar. Using a immersion blender, blend until combined. Alternatively, you can use a stand blender for this step. Set dressing aside.
2. Heat a gas or charcoal grill.
3. Marinate the shrimp in a bowl with ¼ cup of the dressing for 15 minutes.
4. Thread the shrimp onto metal skewers.
5. Lay the shrimp and corn cobs on the hot grill and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
6. Cut the corn kernels from the cob.
7. To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Top the salad with the shrimp and serve.

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