Grilled Romaine, Corn & Shrimp Southwest Salad

I’m sure most everyone felt the rush of summer fly by. How we’ve made it to September already, I have no idea. Lately I’ve been trying to use the most and best of the end of summer ingredients with every recipe and meal. For some the feeling of excitement for sweaters, pumpkins and apple cider is here. But as I’m starting to feel the cooler temps approaching I keep thinking how I can to squeeze in every sundress, alfresco meal, tomato, pepper and ear of corn.

Insert this salad here. The shrimp gets flavored with smoked paprika and grilled to give it some nice char and another layer of flavor. The salad has a base of crunchy grilled romaine and is loaded with grilled summer veggies bringing out their sweetness with lots of smoky char and crunch.

It’s all topped with cherry tomatoes, creamy avocado, crumbly cotjia cheese and summery herbs. It’s finished off with a slightly spicy, zesty and smokey vinaigrette.

If you haven’t tried grilled romaine before, it might sound a little goofy to grill lettuce. But grilling romaine gives a little something extra to a salad, and I highly recommend it. Crisp charred edges with a tender yet crunchy center.

If you prefer, it’s always an option to leave the romaine ungrilled and maybe chopped if you’re looking for a more traditional lettuce salad.

If you pack this for lunch, I recommend chopping the grilled romaine lettuce and packing it in your to-go container with the grilled veggies, tomatoes, cotija and herbs. To prevent to avocado from browning, pack a halved avocado separately to cube at your desk. Wrap it with saran making sure there is a tight seal against the flesh of the avocado. To prevent the salad from getting soggy, pack the vinaigrette in a separate small sealable container. I like to use 4 oz. ball jars. I find they work perfectly for dressings or other condiments. Pack the shrimp in a separate container to warm up before topping your salad, or pack it in the salad container along with the rest of the ingredients to eat chilled. Either are great options!

No grill? No worries! All of these elements can be made on the stove in cast iron pan. Saute chopped onions and poblanos until slightly tender. To cook the corn, add the ears to the pan turning occasionally until evenly cooked with a little char. Cook the romaine cut side down until lightly charred. Saute the shrimp until opaque. And voila! Tasty salad sans grill!

So if you’re not ready for the excitement of winter squash and cinnamon apple doughnuts, get out your grill and enjoy the last of summer’s bounty with this recipe!

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