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Barbecue Shrimp Salad with Grilled Corn and Vidalia Onions

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  • ½ c barbecue sauce
  • ¼ cup olive oil
  • cup red wine vinegar
  • ½ t cumin
  • 1 ½ lb shrimp peeled and deveined
  • 4 ears corn shucked
  • 1 ½ Vidalia onions cut in 1-inch pieces
  • 1 cucumber thinly sliced
  • Spring mix lettuce or whichever you prefer


  • Combine first 4 ingredients well to create marinade/dressing.
  • Coat shirmp and onions (separately!) with sauce and let chill 1 hour.
  • Spray corn with cooking oil and grill over MH heat 20 minutes, or until well charred.
  • Skewer onions and grill 10 minutes.
  • Skewer shrimp and grill until done (about 5 minutes), flipping once.
  • Cut corn from cob. Toss corn with all ingredients and top with dressing.
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