Mexican Cobb Salad with Grilled Shrimp and Cilantro LIme Dressing

A great low maintenance meal for when it's hot! It's been 90 degrees around here and my house is toasty (no AC). This was a perfect light meal and easy to prepare. Plus, the dressing is great and I can use it on something else, I'm sure!

Mexican Cobb Salad with Grilled Shrimp and Cilantro Lime Dressing

Adapted from SkinnyTaste

Ingredients

(makes 1 salad with extra shrimp and dressing)

Shrimp Marinade:

12 frozen, peeled, deveined shrimp

1 tbsp olive oil

1/2 lime, juiced and zested

1 clove of garlic, minced

Salad

1 c spinach

1/4 c cucumber, diced

1/4 c avocado, diced

1/4 c canned black beans, rinsed

1/4 c corn, frozen and thawed

1 tbsp red onion, diced

Dressing

1/4 c low fat buttermilk

1 tbsp mayo

2 tbsp light sour cream

1/4 c cilantro

1 clove garlic

Salt

Pepper

Directions

Combine marinade ingredients and let the shrimp sit for 30 minutes.

Chop your veggies and prepare your salad.

Mix all dressing ingredients together in a blender and let whirl until its a smooth dressing.

Heat a grill pan to medium-high heat. Cook the shrimp for 2 minutes on each side.

Assemble your salad with half of the shrimp (or so) and 1 tbsp of dressing (or so). Enjoy immensely!