• 1 pound raw shrimp (21-25 per pound), peeled and deveined
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons finely grated lime zest
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 2 ears corn, husked (optional)
  • 4 cups chopped romaine lettuce
  • 3/4 cup finely chopped red cabbage
  • 3/4 cup diced red bell pepper
  • 1/2 cup diced red onion
  • 1/2 cup assorted cherry tomatoes, chopped
  • 1/2 fennel bulb, halved again, thinly sliced
  • 1 avocado, diced
  • 2 slices crispy cooked bacon, diced


  1. To prepare shrimp & salad: Preheat grill to medium or heat a grill pan over medium heat.
  2. Toss shrimp with 2 teaspoons oil, lime zest, salt and 1/4 teaspoon pepper.
  3. 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.
  4. Combine lettuce, cabbage, bell pepper, onion, tomatoes, fennel, avocado and bacon in a large bowl. Add the shrimp, corn and dressing; toss to coat. Season with pepper.