Grilled Shrimp and Corn Salad
Ingredients
- ⅓ cup buttermilk
- ⅓ cup mayonnaise
- ¼ cup mixed finely chopped fresh herbs
- 1 teaspoon lemon juice
- 1½ teaspoons table salt , divided
- 1 teaspoon pepper , divided
- 1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
- 3 ears corn , husks and silk removed
- 8 ounces Bibb lettuce leaves
- 1 English cucumber , cut into ½-inch pieces
- ½ cup thinly sliced Vidalia onion
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