Backcountry BBQ Shrimp Salad

[Raine]

Backcountry BBQ Shrimp Salad
Makes 4 servings
Ingredients:
3/4 pound large shrimp, peeled and deveined
1/3 cup low-sodium barbecue sauce, divided
1/4 cup low-fat buttermilk
2 tablespoons nonfat sour cream
1/3 cup green onions, sliced
1 tablespoon minced jalapeño pepper
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
1-1/2 cups yellow corn, blanched
4 ounces shredded romaine lettuce
1 cup shredded carrots
1 cup California Ripe Olives, pitted
3 ounces sliced radishes
1/3 cup dry roasted peanuts
Directions:
1.Place shrimp in 9X11X2 baking dish and top with 1/4 cup barbecue sauce. Toss to evenly coat; chill 15 minutes.
2.Whisk buttermilk, sour cream, green onions, jalapeños, salt and pepper in small mixing bowl; set aside. Combine corn, lettuce, carrots, Olives
3.Grill shrimp over medium high heat 1 to 2 minutes on each side; brush with remaining barbecue sauce. Cook until done. Toss corn mixture with buttermilk dressing. Divide among 4 serving plates, and top each portion with 4 grilled shrimp.