Chopped Salad with Shrimp

Of all of the summers to have record-breaking heat, it has to be this one, doesn’t it?  Of all the summers to be pregnant, it has to be the one with the record-breaking heat, doesn’t it?  But I can’t complain too much, as I just spent the past week at Dewey Lake in the Sister Lakes area of Southwest Michigan.  The uncomfortably warm weather doesn’t seem to matter as much when you have a lake right out your front door to jump into!  Most days we were there, I parked my big belly in a chair in the lake, and just enjoyed the water.  Thank god there weren’t any photos captured of that!

Eight and a half months pregnant plus 100+ degree temperatures = the need for easy dinners that don’t require the use of an oven.  Enter this chopped salad.  I was intrigued by the grilled lettuce, which I’ve seen before, but have never tried myself.  I don’t know that it was necessary, but it wasn’t bad.  And the combination of ingredients in this salad is perfect for this time of year.  I think the only thing missing was some crumbled bacon.  But then again, I could say that about every recipe!

Chopped Salad with Shrimp, adapted from, 4 servings

  • 1 head romaine lettuce, trimmed and halved lengthwise
  • 1 ear corn, husk and silk removed
  • 2 zucchini, halved lengthwise
  • 12 extra-large shrimp, peeled and deveined
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 cups mixed greens or 1/2 head butter lettuce, torn
  • 2 medium tomatoes, chopped into 1/2-inch pieces
  • 1 avocado, halved, pitted, peeled and diced


  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons honey
  • Kosher salt and freshly ground black pepper
  • 2 cups store-bought tortilla strips

Preheat a gas or charcoal grill. On a large platter add the romaine lettuce, corn, zucchini, and shrimp and drizzle with olive oil. Season with salt and pepper, to taste.

Grill the romaine lettuce, turning occasionally, until crisp-tender and browned in spots, about 2 minutes. Coarsely chop the grilled lettuce and add it to a large salad bowl. Grill the corn and zucchini for 2 minutes on all sides until crisp-tender. Remove the kernels from the corn and add to the salad bowl. Chop the zucchini into 1/2-inch pieces and add to the bowl.

Grill the shrimp until the meat is opaque and cooked through, about 2 to 3 minutes on each side. Cool slightly and cut into 1/2-inch pieces. Add the chopped shrimp, butter lettuce, tomatoes, and avocado to the bowl.

For the dressing: In a small bowl, whisk together the lemon juice, olive oil and agave nectar until smooth. Season with salt and pepper, to taste.

Pour the dressing over the salad and toss until all the ingredients are coated. Garnish the salad with tortilla strips and serve.

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2 Responses to Chopped Salad with Shrimp

  1. Polly says:

    Looks delish Kelley! And I’m sure your baby will end up being a bacon lover too!

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