Ingredients
For the Shrimp Marinade:
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1 lb jumbo shrimp (21–25 count per pound), peeled and deveined
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2 tablespoons olive oil
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2 tablespoons lemon juice
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2 cloves garlic, minced
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1 tablespoon honey
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2 tablespoons chopped fresh parsley
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Salt and pepper to taste
For the Salad:
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4 ears of corn, husked
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1 head butter lettuce, torn into bite-sized pieces
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1 cup grape tomatoes, halved
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4 scallions, thinly sliced
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½ cup crumbled feta cheese
For the Lime Dressing:
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¼ cup olive oil
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Zest of 1 lime
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Juice of 2 limes
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1 clove garlic, minced
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Salt and pepper to taste
Instructions
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Marinate the Shrimp: In a bowl, whisk together olive oil, lemon juice, minced garlic, honey, chopped parsley, salt, and pepper. Add the shrimp, toss to coat, and let marinate for 15–20 minutes.
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Grill the Corn: Preheat your grill to medium-high heat. Grill the corn, turning occasionally, until charred and tender, about 10–12 minutes. Remove from the grill and let cool. Once cooled, cut the kernels off the cobs and set aside.
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Grill the Shrimp: Place the marinated shrimp on the grill and cook for 2–3 minutes per side, or until pink and opaque. Remove from the grill and set aside.
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Prepare the Dressing: In a small bowl, whisk together olive oil, lime zest, lime juice, minced garlic, salt, and pepper until well combined.
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Assemble the Salad: In a large salad bowl, combine the torn butter lettuce, grilled corn kernels, halved grape tomatoes, sliced scallions, and crumbled feta cheese. Add the grilled shrimp on top. Drizzle with the lime dressing.
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Toss and Serve: Gently toss the salad to combine all ingredients. Serve immediately and enjoy!