1 lb uncooked deveined peeled large shrimp 1 teaspoon chili powder 3 ears Green Giant® Fresh sweet corn, husks removed 1/4 cup fresh lime juice 1 tablespoon canola oil 1 tablespoon honey 1/2 teaspoon kosher (coarse) salt 1/2 teaspoon ground cumin 1/8 teaspoon coarse ground black pepper 6 cups chopped romaine lettuce 2 large tomatoes, cut into 8 wedges 1 small avocado, pitted, peeled and diced (3/4 cup)
1. Heat gas or charcoal grill.
2. Sprinkle shrimp evenly with chili powder; set aside. Spray grill rack with cooking spray. Place corn on grill over medium heat. Cover grill; cook 12 minutes, turning occasionally. Add shrimp to grill for last 6 minutes of cooking time; cook, turning once, until shrimp are pink. Cut kernels from ears of corn. Discard cobs. In small bowl, stir lime juice, oil, honey, salt, cumin and pepper with whisk; set aside.
3. In large bowl, stir together shrimp, corn, lettuce and tomatoes; drizzle with dressing and toss well. Add avocado; toss gently. Serve immediately.
1 Serving: Calories 320 (Calories from Fat nc); Total Fat 11g (Saturated Fat 1g); Cholesterol nc; Sodium 400mg; Total Carbohydrate 28g (Dietary Fiber 6g); Protein 29g % Daily Value: Vitamin A nc; Vitamin C nc; Calcium nc; Iron nc Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 Vegetable, 3 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 2