California-Style Chopped Salad with Shrimp


  • 1 avocado, halved, pitted, peeled and diced
  • 2 medium tomatoes, chopped into ½-inch pieces
  • ½ head butter lettuce, torn
  • Kosher salt and freshly ground black pepper
  • Olive oil, for drizzling
  • 6 colossal or 12 extra-large shrimp, peeled and deveined
  • 2 zucchini, halved lengthwise
  • + 2 more ingredients
    • 1 ear corn, husk and silk removed
    • 1 head romaine lettuce, trimmed and halved lengthwise

For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste. Grill the romaine lettuce, turning occasionally, until crisp-tender and ...

View full recipe at SpringPad


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