Main dishes

Grilled Shrimp & Roasted Corn Salad

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Grilled Shrimp & Roasted Corn Salad recipe

photo by:kraft

time

prep:

10 min

total:

25 min

servings

total:

6 servings

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What You Need

1-1/2

lb. uncooked deveined peeled large shrimp

1/3

cup olive oil

tsp. dried oregano leaves

tsp. paprika

clove garlic, minced

ears corn on the cob, husks and silk removed

avocado, sliced

1/3

cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

tsp. hot pepper sauce

Make It

HEAT grill to medium-high heat.

THREAD shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.

GRILL shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.

CUT kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.

Kraft Kitchens Tips

Special Extra

Serve over a bed of torn mixed salad greens.

Special Extra

For more flavor, marinate shrimp and corn in oil mixture in refrigerator up to 4 hours before removing from marinade and grilling as directed. Discard remaining marinade.