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California-style chopped shrimp salad

I dropped the ball while making this recipe last night and took zero pictures of the process.{fail}I was kind of in a hurry the men were looking hungry! {poor excuse on my end}
JJ and I the past month have been giving up one thing a week in attempt to live a healthier lifestyle.
Alcohol.
Red Meat.
Sweets.
Now, soup and salad week! Every day we either have a soup or a salad for lunch and dinner. 
So, last night I prepared a California-styled shrimp salad us and two of our friends. Of course I added crescent rolls and chocolate chip cookies because #1 Frank was coming over, so cookies were a must and #2 I honestly cant be TOO healthy, but I try.
Original recipe by Giada De Laurentiis found here!
{Oh, and did I mention that I am going to meet her tomorrow??}

Salad:

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

Dressing:

3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 1/2 tablespoons agave nectar or honey
Kosher salt and freshly ground black pepper
2 cups store-bought tortilla strips (recommended: Mission Restaurant Style)
For the salad: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. In a large bowl 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. 
{I left out the corn and tortilla strips}

Crescent Rolls

 JJ and I love making crescent rolls because you can add whatever you want before baking! 
I personally added a little bit of butter and pieces of garlic to the roll. Really good and very easy to make!
The only picture taken from last night’s dinner.
I promise to do better next time.
xo!
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