Ingredients
1/4
cup mayonnaise or salad dressing
1/4
cup sour cream
2
tablespoons milk
1/2
teaspoon blackened fish seasoning
1/2
teaspoon garlic powder
1/2
cup frozen corn (from 12-oz bag)
1/4
cup butter or margarine, melted
1
teaspoon blackened fish seasoning
1 1/2
lb uncooked extra-large shrimp, thawed if frozen, peeled, deveined
8
cups bite-size pieces mixed salad greens
1
medium red or orange bell pepper, cut into strips
1
medium avocado, pitted, peeled and sliced
1/2
cup onion- and garlic-flavored croutons
Preparation
Heat gas or charcoal grill. In small bowl, mix all dressing ingredients. Cover; refrigerate until serving. Cook corn as directed on bag. Rinse with cold water; drain and set aside.
In medium bowl, mix butter and 1 teaspoon blackened fish seasoning. Add shrimp; toss to coat. Place shrimp on grill over medium heat. Cover grill; cook 5 to 6 minutes, turning once and brushing with any remaining butter mixture, until shrimp are pink.
On serving platter or 4 plates, arrange salad greens. Top with bell pepper, avocado, corn and croutons. Arrange shrimp on top. Serve with dressing.
