Description
Easy and simple corn salad with avocados, tomatoes and topped with grilled shrimp skewers.
Ingrédients
1 lb. Extra-large or Jumbo shrimp, tail on and deveined
1 large Garlic clove, minced
1 tsp smoked paprika
1/2 tsp ground cumin
Salt and ground pepper, to taste
1 Lime, juiced, for the salad
1 tbsp Olive oil
1 medium Ripe avocados, peeled pitted and chopped
1 medium Red onion, chopped
1-pint cherry or grape tomatoes halved
1 Jalapeño, seeded and chopped, optional
1/2 bunch Fresh cilantro, leaf picked and chopped
1 lime, juice and zest of, for the shrimp
2 corn on the cob, fresh or pre-cooked
Wooden skewers, soaked in water
Préparation
1. Place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat.
2. Thread about 3 shrimps over each wooden skewer. Heat a grill pan over medium heat.
3. Cook the shrimp skewers for about 2-3 minutes on each side, or until shrimp is pink and opaque.
4. In a salad bowl, add avocado, onion, garlic, tomatoes, jalapeño and cilantro. Stir in lime juice, salt and pepper.
5. Set shrimp skewers aside.
6. Grill the corn until charred on all sides for 6-8 minutes.
7. Slice the corn from the cob and add to salad.
8. Toss the salad and top with shrimp skewers.
Notes
Use chicken or scallops instead of shrimp.
Use lemons instead of lime.
Use vine-ripened tomatoes.
Use white sweet onions instead of red onions.
Store leftovers up to 3 days. Do not freeze.
- Temps de préparation: 10 minutes
- Temps de cuisson : 20 minutes
- Category: Salad
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 310
- Sugar: 8
- Sodium: 908
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 7
- Protein: 28
- Cholesterol: 286
Mots clés: avocado corn salad, avocado, corn