INGREDIENTS
for the grill:
- 3 ears fresh sweet corn, husked
- 4 hearts Romaine lettuce
- 1 lb. jumbo tail on shrimp (use more for a higher shrimp-to-veg ratio)
- olive oil and salt
other salad stuff:
- 2 cups chopped tomatoes
- 2 cups chopped cucumbers
- 2 cups chopped yellow bell pepper
- cilantro avocado dressing
READ ALSO :
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- Salad Prep: Make the avocado cilantro dressing. Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup dressing to brush on the shrimp while grilling.
- Grilling: Heat the grill to medium high heat. Brush the corn with olive oil and sprinkle with salt.
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