Grilled Shrimp and Romaine Salad with Honey Mustard Vinaigrette

Name: Grilled Shrimp and Romaine Salad with Honey Mustard Vinaigrette
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 30 minutes + Model.Content.CookTime
Yield: 6 Servings
Ingredients: ? cup Nakano® Natural Rice Vinegar; ? cup olive oil; 1 Tbsp whole grain mustard; 1 Tbsp honey; 4 cloves garlic, minced; 1 Tbsp chopped fresh oregano; 2 lb peeled and deveined large raw shrimp; 3 ears corn; 1 (8-oz) bag mini peppers; 3 heads romaine lettuce, halved lengthwise; 1 pint grape tomatoes, halved; 2 avocados, diced

Yield: 6 Servings | Prep Time: 30 minutes | Cook Time: 15 minutes

Ingredients

⅓ cup Nakano® Natural Rice Vinegar

⅓ cup olive oil

1 Tbsp whole grain mustard

1 Tbsp honey

4 cloves garlic, minced

1 Tbsp chopped fresh oregano

2 lb peeled and deveined large raw shrimp

3 ears corn

1 (8-oz) bag mini peppers

3 heads romaine lettuce, halved lengthwise

1 pint grape tomatoes, halved

2 avocados, diced

Directions

Whisk together vinegar, oil, mustard, honey, garlic, and oregano in a small bowl. Add half of vinaigrette to a large bowl. Add shrimp to large bowl; toss. Season with salt and pepper, if desired.
Preheat grill to medium-high heat. Grill shrimp, 2 to 3 minutes per side or until done.
Grill corn 10 minutes, turning occasionally, until browned and tender. Grill peppers 3 to 4 minutes per side or until browned and tender. Grill romaine, cut sides down, 3 minutes or until lettuce begins to char.
Remove kernels from corn. Slice peppers.
Arrange lettuce on a large platter. Top with shrimp, corn, peppers, tomatoes, and avocado; drizzle with remaining vinaigrette.