Grilled Shrimp, Corn, and Black Bean Salad

For dressing
-5 tablespoons fresh lime juice
-1/2 - 3/4 cup olive oil (try starting with 1/2 and mix with water)
-6 tablespoons chopped fresh cilantro
-1 1/2 tablespoons minced, seeded jalepeño chili (preferably red)
-1 tablspoon ground cumin

For salad
-3 cups chopped seeded tomatoes
-1 15-ounce can black beans, rinsed, drained
-1 cup chopped green onions
-3/4 cup chopped fresh cilantro
-3/4 cup chopped red onion

-6 cups shredded iceberg lettuce (about 1 head)
-2 ears corn, husked
-24 large shrimp (about 1 1/2 pounds), peeled (tails left intact, deveined

Prep:
Make Dressing:
Place lime juice in medium bowl. Gradually whisk in olive oil - starting with 1/2 C (and water). Mix in cilantro, jalepeño, and cumin. Season to taste with salt and pepper.

Make Salad:
Combine tomatoes, beans, green onions, 3/4 cup cilantro and red onion in large bowl. (Dressing and salad can be prepared 6 hours ahead. Cover dressing and let stand at room temperature. Cover salad and refrigerate.)

Prepare barbeque (medium-high heat). Mix lettuce into salad. Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush corn with dressing from small bowl. Grill corn unril beginning to brown, turning often, about 5 minutes. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.

Cut kernels from corn and add to salad. Toss salad with enough dressing to coat. Season with salt and pepper. Top with shrimp.

Makes 4 servings

If you're really feeling bad add one serving of Lime tortilla chips.