Grilled California-Style Chopped Salad with Shrimp

California is home to the chopped salad, and many versions of it. I’m a huge fan of these colorful salads at both lunch and dinnertime because they’re chock-full of fresh ingredients that fill you up without weighing you down.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright 2012. Published by Clarkson Potter/Publishers.

Grilled California-Style Chopped Salad with Shrimp

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    Ingredients

    1 head romaine lettuce, trimmed and halved lengthwise 2 medium tomatoes, chopped into 1/2-inch pieces
    1 ear corn, husk and silk removed 1 avocado, peeled, seeded, and cut into 1/2-inch cubes
    2 medium zucchini, halved lengthwise 3 tablespoons fresh lemon juice
    12 extra-large shrimp, peeled and deveined 3 tablespoons extra-virgin olive oil
    Olive oil, for drizzling 1 1/2 tablespoons agave nectar or honey
    Kosher salt and freshly ground black pepper 2 cups store-bought tortilla strips, such as Mission Restaurant Style
    1/2 head butter lettuce, torn

    directions

    Total:
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    • 1

      Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

    • 2

      Drizzle the romaine lettuce, corn, zucchini, and shrimp with olive oil. Season with 1½ teaspoons salt and ½ teaspoon pepper. Grill the romaine, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Grill the shrimp for 2 to 3 minutes on each side, until the meat is opaque and cooked through.

    • 3

      Coarsely chop the grilled lettuce and place in a large salad bowl. Using a sharp knife, remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl. Cut the shrimp into 1/2-inch pieces and add to the bowl. Add the butter lettuce, tomatoes, and avocado to the bowl.

    • 4

      In a small bowl, whisk together the lemon juice, extra-virgin olive oil, agave nectar, 1/2 teaspoon salt, and 2/4 teaspoon pepper until smooth.

    • 5

      Pour the dressing over the salad and toss until all the ingredients are coated. Season to taste with salt and pepper. Garnish with tortilla strips and serve.

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