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Grilled Shrimp Salad



  • 3 ears fresh sweet corn, husked

  • 4 hearts of Romaine lettuce

  • 1 lb. jumbo tail-on shrimp

  • 1 Tbsp of olive oil

  • Salt to taste

  • 2 cups of chopped tomatoes

  • 2 cups of chopped cucumbers

  • 2 cups of chopped yellow bell pepper

  • Dressing of your choice


6-8 servings

Total Time

10 mins. prep

30 mins. cooking

40 mins. total


  1. Chop the tomatoes, cucumbers, and bell peppers. Set aside about 1/3 cup of dressing to brush on the shrimp while grilling. 

  2. Heat the grill to medium high heat. Brush the corn with olive oil and sprinkle with salt. Wrap in foil. Grill corn (wrapped in foil) for 20-25 minutes, turning every 5 minutes. 

  3. Wash and dry the romaine. Cut in half lengthwise, keeping the stem intact. Brush with olive oil and salt. Grill for about 5 minutes. 

  4. Thread the shrimp onto skewers for easy grilling. Brush with olive oil and salt. Grill for about five minutes. Brush the reserved dressing onto the shrimp as it grills for extra flavor. 

  5. Cut the stem off the romaine and loosely chop it up. Cut the corn off the cob. Toss everything together with the dressing.

  6. Enjoy. 

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