Shrimp Salad with Honey-Lime Vinaigrette

 Shrimp Salad with Honey-Lime Vinaigrette

    This an interesting take on a shrimp salad.  I used a more of a Southwestern type of inspiration for a romaine lettuce salad but added grilled shrimp.  This was featured with my #baconwrappedfiletmignonwithlobstercreamsauce.

Ingredients (salad):

-  2 heads of romaine lettuce

-  1 pint of cherry tomatoes 

-  1-2 avocados

-  1 can of black beans

-  2 ears of sweet corn or 1 can

-  1/2 red onion

Ingredients (Honey-Lime Vinaigrette)

-  2 tablespoons extra-virgin olive oil

-  1 1/2 tablespoons fresh lime juice 

-  2 teaspoons honey 

-  1/4 teaspoon kosher salt 

-  1/8 teaspoon ground red pepper

Directions:

1)  Roughly dice the romaine lettuce and place in colander and rinse.  Place in a large bowl.

2)  Sliced cherry tomatoes in half, place in same bowl as lettuce.

3)  Dice avocado and place in bowl with other ingredients.

4)  Preheat the grill to a medium temperature. 

5)  Once grill is preheated, take a paper towel with cooking oil on it and a tongs and oil the grilling greats.

6)  Place the ears of corn on the grill, turning every 5-7 minutes until all sides are cooked with a slight char.  Removed and let cool.

7)  While corn is cooking, place shrimp on the grill, salt and pepper.  These will only take a couple of minutes on each side too grill.  Grill until pink and opaque.

8)  Carefully slice the cord off the cob.  A neat trick, if you have a bundt pan place the corn on top of the pan.  As you slice the pan will catch the kernels.

9)  Add corn kernels and shrimp to salad.  Lightly toss.