Grilled Southwest Shrimp Salad

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Chili powder

  Spices

  2 tsp or 5g

• Lime juice

  Raw

  ½ lime yields or 22g

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Corn

  Sweet, yellow, raw

  2 ear, medium yiel or 204g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Lettuce

  Romaine or cos, raw

  8 cup shredded or 376g

• Tortilla Strips

  Fresh Gourmet

  2 tbsp or 7g

• Ranch dressing

  Salad dressing, commercial, regular

  6 tbsp or 90g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

Directions

1. Preheat the grill to medium-high heat.
2. In a medium-sized bowl, season the shrimp with salt, pepper, a pinch of red pepper flakes, , half of the chili powder, and lime juice. Toss to combine well.
3. Brush the corn with olive oil and season with salt and pepper.
4. Grill the shrimp for about 5 minutes or until cooked through. Grill the corn for about 10 minutes or until slightly charred. Let cool slightly, then cut the corn off the cob.
5. In each serving bowl, arrange the lettuce, corn, black beans, avocado, shrimp, and tortilla strips.
6. Mix the ranch dressing with the remaining chili powder and cumin.
7. Drizzle dressing over the salads, toss well, and serve.