Grilled Shrimp Salad w/Lime Dressing

I know it’s been awhile since our last recipe of the week. It’s been burning up lately, so here is a nice light recipe to cool you down.

Ingredients

• 1/3 cup fresh lime juice
• 1 tablespoon lime zest
• 1 cup grape oil
• 6 tablespoons chopped fresh cilantro
• 2 tablespoons honey
• 1 1/4 pounds large shrimp, peeled and deveined with tails on
• 2 ears yellow sweet corn
• 1 tablespoon butter, melted
• 1/2 teaspoon salt
• 1 medium tomato, cored and cut into thin wedges
• 2 mild red chile peppers, seeds removed and sliced
• 1 1/2 cups sliced red onion
• 2 10 ounce bags mixed salad greens
• 4 ounces blue tortilla chips

MethodPrepare a medium hot fire on grill. In a blender, or food processor, mix lime juice, zest, oil, cilantro and honey until smooth. Place shrimp in a 9 inch square glass dish and drizzle 1/3 cup dressing over shrimp. Wrap ears of corn in foil and place on grill. Cook 20 minutes, turning in one quarter turns. Open foil and brush corn with butter and sprinkle with salt. Rewrap and cook 10 minutes more. Skewer shrimp on five skewers. Place on grill and cook about 3 minutes on each side, or until shrimp loses its opaque color, brushing with marinade when turned. In a large salad bowl, toss tomato, peppers, onion and greens. Cut corn off cob into salad bowl and toss. Place a sheet of foil on grill and pour tortilla chips on foil and toast 4 minutes, stirring occasionally. Serve salad with shrimp, tortilla chips and dressing on the side for people to top their own salads, as they wish.

Notes:Chicken can be substituted for shrimp, if desired.

Number of Servings: 5