INGREDIENTS
3
Hearts of romaine
1 1/4
lbs Shrimp
1
Avocado, large
2
Bell peppers, yellow
2
ears Corn
2 cloves
Garlic, fresh
2 1/2 cups
Grape tomatoes
1
Hothouse cucumber
1 tbsp
Lemon, zest
2 tbsp
Parsley
1 tbsp
Honey
1 tbsp
Yellow or dijon mustard
1/2 tsp
Salt
8 1/3 tbsp
Olive oil
2 tbsp
White wine vinegar