Grilled Shrimp Salad

Lunch

Serves: 4

Ingredients:

• 2 corn cobs

• 4 baby Romaine lettuce, halved

• 2 tsp. olive oil

• 1 lb. (450g) jumbo shrimps

• 2 tomatoes, chopped

• 1 cucumber, chopped

• avocado & lime dressing

• salt for seasoning

Instructions:

1. Prepare the dressing according to the Avocado, Lime & Coriander Dressing.

2. Heat the grill (outdoor or oven) to medium-high heat. Brush the corn with 1 tsp. olive oil and season with salt. Wrap in foil. Brush the romaine lettuce with the remaining 1 tsp of oil and also season with some salt.

3. Thread the shrimp onto skewers and brush them with 1/3 of the earlier prepared dressing.

4. Grill the corn 20-25 mins, turning a few times. Grill lettuce and shrimps for about 5 mins.

5. To assemble the salad, loosely chop the grilled lettuce, cut corn off the cobs and mix everything with the chopped vegetables and grilled shrimps. Drizzle with the remaining dressing and serve.