Backcountry BBQ Shrimp Salad - California Ripe Olives

Ingredients

• 1 pound large shrimp, peeled and deveined
• 3/4 cup prepared spicy barbecue sauce
• 1/4 cup lowfat buttermilk
• 3 tablespoons lowfat sour cream
• 1 tablespoon jalapeno peppers, minced
• 1/2 teaspoon Kosher salt
• 1/8 teaspoon coarsely ground black pepper
• 1 1/2 cups yellow corn, blanched
• 4 ounces Romaine lettuce, washed and shredded
• 1 cup carrots, shredded
• 1 cup California Black Ripe Olives, whole, pitted
• 3 ounces radishes, halved and thinly sliced
• 1/2 cup dry roasted peanuts