Grilled Southwestern Shrimp Salad

  • Prep Time:
  • Start to Finish:
  • Servings: 4 (3 1/2 cups each)


1 lb large shrimp uncooked, deveined and peeled 
1 tsp chili powder
3 ears Green Giant™ Fresh Sweet Corn, husks removed
1/4 cup fresh lime juice
1 Tbsp canola oil
1 Tbsp honey
1/2 tsp kosher (coarse) salt
1/2 tsp ground cumin
1/8 tsp coarse ground black pepper
6 cups Green Giant™ Fresh Romaine Lettuce, chopped
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.