Sunday 6/11


8 wooden skewers

For the Dressing:
1/4 cup fresh lime juice
1 tbsp olive oil
1 tbsp honey
1/2 tsp salt
1/2 tsp ground cumin
1/8 tsp fresh ground pepper

For the Salad:
2 ears of corn, husks removed
3/4 lbs. Large raw shrimp, peeled and de-veined
1 tbsp Chili Powder
Salt and pepper to taste
2 Roma tomatoes; sliced into wedges
1 avocado sliced
6 cups chopped romaine lettuce
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Soak the wooden skewers in water for at least 20 minutes.

For the Dressing:
Combine all ingredients in a small bowl (or mason jar) and whisk together until

For the Salad:
Preheat grill to medium-high heat and brush with oil.
Place corn on grill rack to roast for 12 minutes; turning occasionally, once charred slightly, remove the corn kernels and discard the cobs.
Sprinkle both sides of shrimp with chili powder, salt and pepper and thread onto the wooden skewers. Add the shrimp to the grill over medium heat and cook 3 minutes on each side, until cooked through. Coupons
In a large bowl add the Romaine lettuce, corn, tomato, and Lime-Cumin dressing, toss to coat. Divide salad into 4 bowls.
Top each bowl with the skewered shrimp and sliced avocado. Enjoy!