Grilled Southwestern Shrimp Salad

I had an evening with the ladies planned, which meant treats!

So I wanted to make a light dinner {to save room for the treats}.

I didn't take photos of the whole process, but I was very pleased with the results, so I simply had to share!

Grilled Southwestern Shrimp Salad

Ingredients:
3/4 pounds peeled and de-veined shrimp (raw)
2 ears of corn; husks and silks removed
2 roma tomatoes; sliced
1 avocado diced
Chili Powder
6 cups chopped romaine lettuce
Lime-Cumin Dressing *see recipe below*

Directions:
Preheat and clean grill.

Sprinkle both sides of shrimp with chili powder. Place corn on grill rack to roast for 12 minutes; turning occasionally. After 6 minutes add the shrimp to the grill. {I used my metal cookie rack to hold the shrimp because they were smaller.} Cook 3 minutes on each side.

Remove the corn kernels and discard the cobs. In a large bowl add the shrimp, corn, lettuce, tomato, and Lime-Cumin dressing. Toss to combine. Add avocado and toss gently. Serve immediately.

Lime-Cumin Dressing

Ingredients:
1/4 cup fresh lime juice
1 tbsp canola oil
1 tbsp honey
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp fresh ground pepper

Directions:
Combine all ingredients in a bowl and whisk together until combined.