CHEF'S CORNER

Featured Recipe

Moses Cruz

Grilled Romaine-Shrimp Salad with Corn and Avocado

INGREDIENTS:

4 romaine hearts, cut in half lengthwise olive oil for brushing (or use olive oil spray)

2 ear corn, shucked

2 lemons (cut in half)

1 pound large shrimp peeled and deveined tossed in olive oil and herbs

2 avocados diced

2 pint cherry or grape tomatoes, cut in half fresh chopped Italian parsley

Lemon Dressing:

8 tablespoon olive oil

2 tablespoon apple cider vinegar

2 tablespoon lemon juice

2 teaspoon honey or agave

1 teaspoon salt

2 garlic cloves, minced

Steps:

Preheat grill to med high. Whisk dressing ingredients together and set aside. Brush or spray romaine with olive oil, and season with salt, then grill each side briefly (leave lid open) until good grill marks appear, but not so long that lettuce loses its crunch. Set these on a platter, large cutting board or sheet pan

Grill the lemon (cut side down), corn on the cob, and shrimp (about 3mins per side) over medium heat

Cut the kernels off the corn and divide Add the diced avocado and halved cherry tomatoes and shrimp,

Squeeze the lemon over salad and spoon a little dressing over top. Sprinkle with fresh herbs.