Grilled Shrimp and Corn Salad

Adapted from CooksAid.com

Nutrition Facts

Serving Size	½ of recipe
Calories	454
Total Fat	25 g
Saturated Fat	3.5 g
Sodium	922 mg
Total Carbohydrate	21 g
Dietary Fiber	6 g
Protein	38 g

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Large uncooked shrimp, peeled and deveined	¾ pound
Paprika	1 teaspoon
Cayenne pepper to taste
Red onion, cut into ½-inch pieces	½
Metal skewers, or wooden ones soaked in water for at least 20 minutes	4
Corn, husked	1 ear
Olive oil	1 teaspoon
Mixed greens	3 cups
Avocado, cut into ½-inch cubes	½
White wine vinaigrette or Italian dressing	¼ cup
Salt	1/8 teaspoon
Freshly ground pepper to taste

Directions
Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through.
Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve.

Exchanges
5 very lean meats; 4.5 fats; 2 vegetables

Side Suggestions: Cornbread
Prepare according to package directions.

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