Grilled Romaine and Southwest Shrimp Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the Shrimp:
  • 12 ounces medium shrimp, peeled and deveined (tails off or on)
  • 2 teaspoons chili powder
  • 1 teaspoon brown sugar
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper (or to taste)
  • skewers
  • For the Grilled Romaine:
  • 2 romaine lettuce hearts, halved, washed, and patted dry
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • For the Salad:
  • 1 cup frozen corn, thawed
  • 1 can black beans, drained and rinsed (about 2 cups cooked beans)
  • 1 cup diced tomatoes
  • ½ cup green onions, chopped
  • For the dressing:
  • ¼ cup light sour cream
  • 2 tablespoons chopped fresh cilantro
  • 1-2 teaspoons fresh lime juice
  1. In a small bowl combine the chili powder, brown sugar, paprika, onion powder, garlic powder, cumin, and cayenne pepper. Toss the shrimp with the spice mixture and skewer them. Set aside.
  2. In another small bowl combine the olive oil, garlic, kosher salt and black pepper.
  3. In ONE MORE small bowl, combine the sour cream, cilantro, and lime juice. Refrigerate until you're ready to serve.
  4. Heat the grill to medium heat (about 250-300 degrees is great.
  5. Add the shrimp and close the lid.
  6. Brush the CUT SIDE of the romaine hearts with the olive oil/garlic mixture.
  7. Flip the shrimp skewers.
  8. Add the romaine CUT SIDE DOWN to the heated grill, keeping the remaining olive oil/garlic blend nearby. Close the lid and cook for only about 1 MINUTE (the face of the romaine will have slightly charred grill marks).
  9. Open the lid, brush the backside of the romaine with the remaining olive oil/garlic blend.
  10. Flip the romaine (I use tongs) and close the lid again.
  11. Cook on the second side for only about another minute. Remove the romaine hearts to a plate.
  12. Remove the shrimp skewers when they are good and pink-- usually the shrimp and lettuce are done around the same time.
  13. Place one grilled romaine heart on each plate. Top with the corn, black beans, tomatoes, and green onions. Place a dollop of the sauce on each salad and then top with the shrimp.
Recipe by Sugar Dish Me at