Grilled Southwestern Shrimp Salad

• 1/4 cup lime juice
• 1 tbsp EVOO
• 1 tbsp honey
• salt
• 1/2 tsp ground cumin
• 1 tsp chili powder
• 3/4 lb peeled and deveined shrimp
• 1 cup frozen corn
• mixed greens
• large handful of cherry tomatoes

Prepare grill (again, I used a George Foreman. Cooking times will vary with regular grill).

Whisk together first six ingredients in a small bowl. Set aside.

Place all the shrimp in the grill, spread out evenly. Cook about six minutes.

Combine lettuce, corn, tomatoes and shrimp. Drizzle with dressing. 

Approx 3 servings