Grilled Shrimp-and-Corn BLT Salads
Ingredients
- 1 (16-oz) pkg sliced bacon, chopped
- 1½ lb peeled and deveined, large raw shrimp, thawed
- 4 ears corn, shucked
- 2 Tbsp olive oil
- 1 (3-count) pkg romaine lettuce hearts, chopped
- 1 pint multicolored cherry tomatoes, halved
- 1 cucumber, thinly sliced
- 1 cup Ranch dressing
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain on paper towels.
- Preheat grill or grill pan to medium-high heat. Brush shrimp and corn with oil; season lightly with salt and pepper. Thread shrimp onto metal skewers.
- Grill corn, covered, 10 minutes or until tender, turning occasionally. Grill shrimp 3 to 4 minutes per side or until shrimp turn pink.
- Let corn stand until cool enough to handle, and cut kernels from cobs; discard cobs.
- Toss together lettuce, tomatoes, cucumber, corn, and bacon in a large bowl. Divide among 6 plates. Remove shrimp from skewers, and arrange over salads. Drizzle with dressing.
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