Grilled Shrimp-and-Corn BLT Salads
Ingredients
- 1½ lb peeled and deveined, large raw shrimp
- 4 ears corn, shucked
- 2 Tbsp olive oil
- 2 (10-oz) pkg chopped romaine lettuce
- 1 (2.1-oz) pkg fully-cooked bacon, chopped
- 1 pint grape tomatoes (preferably multicolored), halved
- 1 seedless cucumber, thinly sliced
- 1 cup Ranch dressing
Instructions
- 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 2 to 3 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.
30 Minute Meals Meal Plan
This recipe selected from the eMeals 30 Minute Meals Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
