Shrimp Chopped Salad with Creamy Tahini Dressing
Grilled shrimp on top of a healthy chopped salad with chickpeas, corn and topped with a tahini dressing.
1 pound raw shrimp (approx. 21-25 shrimp per pound), peeled and deveined
2 teaspoons extra virgin olive oil
2 teaspoons finely grated lime zest
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper, plus more to taste
2 ears corn, husked
4 cups chopped romaine lettuce
¾ cup finely chopped red cabbage
½ cup diced red onion
1 cup chickpeas, roasted
1 cup Tahiniholic Tahini Sauce
Preheat grill to medium or heat a grill pan over medium heat. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
Grill corn, turning occasionally, until slightly charred, 6 to 10 minutes. Grill the shrimp, turning once, until cooked through, 3 to 5 minutes total. Transfer corn and shrimp to a cutting board. Cut the kernels off the cob. Chop the shrimp into bite-size pieces.
Calories 308, Fat 11 grams, Cholesterol 165 milligrams, Carbs 31 grams, Protein 21 grams, Fiber 4 grams, Sugar 10 grams