Grild Shrimp and Salad Recipe


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 Ripe avocado1⁄2 , pitted and peeled
 Lime juice3 Tablespoon
 1% buttermilk1 Cup (16 tbs)
 Chopped basil1 Tablespoon
 Honey1 Teaspoon
 Ground black pepper1 Teaspoon
 Medium shrimp1 Pound, deveined, peeled
 Ground black pepper To Taste
 Ears of corn3 , husks and silks removed
 Plum tomatoes2 , chopped
 Seeded english cucumbers1⁄2 Cup (8 tbs), chopped
 Chopped red onions1⁄3 Cup (5.33 tbs)
 Mixed torn greens4 Cup (64 tbs)
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2054 Calories from Fat 314

% Daily Value*

Total Fat 36 g56.1%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol 689.4 mg

Sodium 1533.1 mg63.9%

Total Carbohydrates 316 g105.4%

Dietary Fiber 62.9 g251.7%

Sugars 47.7 g

Protein 153 g306.4%

Vitamin A 904.3% Vitamin C 259.4%

Calcium 118.2% Iron 162.7%

*Based on a 2000 Calorie diet


To make the dressing: In a food processor or blender, puree the avocado and lime juice.
Add the buttermilk, basil, honey, and pepper.
Process until smooth.
To make the salad: Coat a grill rack or broiler pan with no-stick spray.
Preheat the grill or broiler.
Season the shrimp with the salt and pepper and thread onto metal skewers, leaving about 1/4" between the pieces.
Cook 4" from the heat for 2 to 3 minutes per side, or until opaque and cooked through.
Remove from the skewers and transfer to a large bowl.
Cook the corn in a large pot of boiling water for 3 minutes.
Remove from the water and place on the grill or under the broiler for 5 minutes, turning every minute, until the corn is speckled with golden brown spots.
Set aside for 5 minutes to cool.
Slice the kernels off the cobs and add to the bowl with the shrimp.
Stir in the tomatoes, cucumbers, and onions.
Toss with the dressing.