Grilled Shrimp, Corn & Avocado Salad with Lime-Cilantro Dressing

Course: Entree / Seafood, Salad

Cuisine: American Southern, Tex-Mex

Keyword: Beef salad, Grilled shrimp, Southwestern

Prep Time: 15

Cook Time: 15

Marinating time: 1

Total Time: 1 30

Servings: people

Calories: 219kcal

Author: Kris Longwell

This Grilled Shrimp, Corn & Avocado Salad has been our all-time favorite salad for many, many years. All components can be made ahead of time. Simply assemble the salad, placing the cooked shrimp on top, just before serving. Amazingly delicious!

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Equipment

Grill (or can use skillet on stove or in pan in oven)
Skewers or grill pan

Ingredients

FOR THE MARINADE / DRESSING

½ cup fresh lime juice
2 tbsp soy sauce
1 fresh jalapeño cored with seeds and ribs removed
3 cloves garlic minced
Pinch red pepper flakes or more, for added spice
1 tbsp ground cumin
1 cup fresh cilantro chopped
¾ cup extra-virgin olive oil

FOR THE SALAD

1 lb large shrimp deviend and peeled
Salt and pepper
2 ears fresh corn shucked and silk removed
Canola oil for brushing the corn
1 cup tomato cored and diced
1 15 oz can black beans drained and rinsed
¼ cup red onion chopped
¼ cup green onions, scallions green and white parts, chopped
1 jalapeno seeds and ribs removed, finely chopped
1 avocado skin and pit removed, roughly chopped
1 9 oz. bag Romaine hearts lettuce roughly chopped

Instructions

Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin and cilantro. Slowly whisk in the extra-virigin olive oil.
Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place in the refrigerator for 1 hour. Save the remaining marinade for the dressing (there should be approx. 1/2 to 3/4 cup left).
Heat your grill to medium heat. Brush the canola oil over the corn and then sprinkle all over with salt. Add the corn to the grill, over direct heat, and cook until kernels are starting to brown. About 8 minutes, turning the corn over a time or two while cooking. Remove and set aside to cool.
Once the corn is cool enough to handle, set one corn upright on a large platter or a shallow bowl, and then with the other hand, carefully use a large knife to cut the kernels from the cob. Repeat with the other ear of corn. Set aside.
Take the shrimp from the marinade and place on skewers, careful not to overcrowd each skewer with the shrimp (don't squeeze too many shrimp on a skewer, otherwise, they won't cook evenly). Lightly salt and pepper the shrimps before grilling. Alternatively, cook on the grill on a grill pan, or sear in a skillet over medium-g-high heat on the stove, or in a cast-iron skillet in a 450° oven for about 10 minutes. Discard the marinade.
Meanwhile, in a medium bowl, mix together the corn, tomatoes, red and green onions, pepper and beans. Gently stir in the avocado.
Put the lettuce in a large bowl and pour the corn mixture over the top. Add 1/3 to 1/2 cup of the reserved dressing and gently toss.
Place the dressed salad on a large chilled platter or in a serving bowl. Place shrimp on top of the salad and serve at once!

Notes

All components of this salad can be prepared ahead of time and kept chilled in the refrigerator until 2 hours before serving. Let everything come to room temperature, and then assemble the salad is indicated in the recipe.

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