Grilled Shrimp and Corn Salad

1.5 lbs. of raw shrimp

2 ears of corn

1 cup grape tomatoes

2 avocados

1 cup of cucumber

1 red onion

8 oz. of spring mix

Green goddess dressing of your choice.

1/4 cup of butter

1 clove of garlic

Heat up your grill. Then start by skewering your shrimp with metal skewers. Do the same for the cherry tomatoes and red onion. Crush the clove of garlic and mix it with the butter. Brush the garlic butter onto all the skewers of shrimp and vegetables. Salt and pepper all the skewers. Also brush both ears of corn with garlic butter. Place corn, onions, and tomatoes on the grill first. After 5 minutes flip the skewers of vegetables and corn and add shrimp to grill. Continue to cook shrimp and vegetables until the shrimp is cooked through. The vegetables should have a nice char on them. Next remove the skewers from all the vegetables and chop onions and tomatoes in bite size pieces. Cut the corn off the cob. Place shrimp, corn, and vegetables on top of the bed of spring mix. Dice the avocado and add to spring mix. Cut half the cucumber into half moons and add to salad. Top with green goddess dressing and enjoy.

*I used Trader Joe’s Green Goddess Dressing*