Ingredients
- 1 head romaine lettuce, cut lengthwise into quarters
- 1 ear corn, husk and silk removed
- 2 ear zucchini, sliced lengthwise
- 6 ear colossal or 12 extra-large shrimp, peeled and deveined kosher salt and freshly ground black pepper
- 1/2 head butter lettuce, torn
- 2 head medium tomatoes, chopped into 1/2-inch pieces
- 1 head avocado, peeled and diced
- 1 head romaine lettuce, cut lengthwise into quarters
- 1 ear corn, husk and silk removed
- 2 ear zucchini, sliced lengthwise
- 6 ear colossal or 12 extra-large shrimp, peeled and deveined kosher salt and freshly ground black pepper
- 1/2 head butter lettuce, torn
- 2 head medium tomatoes, chopped into 1/2-inch pieces
- 1 head avocado, peeled and diced
- 3 tablespoon fresh lemon juice
- 3 tablespoon extra-virgin olive oil
- 1 1/2 tablespoon agave nectar or honey
- 2 cup store-bought tortilla strips, such as mission restaurant style
Preparation
Baking Directions:
For the salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle the romaine lettuce, corn, zucchini and shrimp with olive oil.
Season with salt and pepper.
Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes.
Coarsely chop the grilled lettuce and place in a large salad bowl.
Grill the corn and zucchini for 2 minutes on all sides until crisp and tender.
Remove the kernels from the corn and add to the salad bowl.
Chop the zucchini into 1/2-inch pieces and add to the bowl.
Grill the shrimp for about 2 to 3 minutes each side until the meat is opaque and cooked through.
Cool slightly and cut into 1/2-inch pieces.
Add the chopped shrimp, butter lettuce, tomatoes and avocado to the bowl.
For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth.
Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until all the ingredients are coated.
Garnish the salad with tortilla strips and serve.
