Rinse the shrimp under cold water and drain. Place them in a shallow bowl and drizzle with 3 tablespoons of the marinade. Transfer to your refrigerator for 15 minutes.
Brush the corn lightly with some of the marinade/dressing. Add the corn to your pre-heated grill and cook, turning every 2-3 minutes, until lightly charred on all sides. Remove the corn from your grill and place on a cutting board to cool. Once it’s cool enough to handle, slice the kernels off with a sharp knife, discarding the cobs.
Add the shrimp to your pre-heated grill, discarding any of the marinade/dressing left behind in the bowl. Cook the shrimp for about 2 minutes. Then flip them over and cook for an additional 2 minutes on the second side, or until they are fully cooked. The shrimp are cooked when they turn from translucent to opaque and have some pink/red accents. Remove the shrimp from your grill and set on a plate to cool.
To assemble the salads, divide the chopped romaine between 4 bowls, then top with the grilled corn kernels, grilled shrimp, halved cherry tomatoes, and sliced cucumbers. Divide the ingredients evenly between the 4 servings and give the remaining marinade a whisk to recombine. Drizzle some over the salads and enjoy immediately!
Recipe by Floating Kitchen