Marinate the shrimp in a bowl with 1/4 cup of the dressing for 15 minutes.
Thread the shrimp onto metal skewers.
Lay the shrimp and corn cobs on the hot grill and cook until cooked through (the flesh of the shrimp will turn opaque) and grill marks form, about 2 minutes per side. Rotate the corn a few times during this time. Remove both and set aside.
Cut the corn kernels from the cob.
To prepare the salad, add the lettuce, black beans, avocado, corn, onion and tomatoes to the bowl with the dressing. Toss to coat well, then transfer to a serving bowl or platter. Top the salad with the shrimp and serve.
Updated on August 10, 2021Originally Posted on June 22, 2018