A light and tangy salad of grilled goodies - shrimp, fresh sweet corn, and avocado, tossed with cherry tomatoes and lime vinaigrette.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4
Author: Adapted from The Outdoor Cook: How to Cook Anything Outside," by America's Test Kitchen
Ingredients
2ripe but firm avocadoshalved and pitted
6tbsp.extra-virgin olive oildivided
3ears cornhusks and silk removed
Kosher salt and freshly ground black pepper, to taste
1lb.jumbo shrimp(16 to 20 per lb.) peeled and deveined
2tsp.grated lime zest from 2 limesgrate zest from limes, then cut limes in half
1tsp.honey or maple syrup
10cupschopped romaine lettuce
1c.cherry tomatoeshalved
Instructions
Place 2 tbsp of olive oil in small dish and brush cut sides of avocados and corn with oil. Sprinkle corn with salt and pepper to taste.
Pat cleaned shrimp dry with paper towels and thread onto skewers. Brush with remaining oil from dish and sprinkle to taste with salt and pepper.
In a bowl large enough to accomodate the shrimp, place 1 tablespoon of olive oil and lime zest and stir to combine.
Heat grill to medium high temperature.
Grill corn until lightly charred, 10 to 13 minutes, turning as needed. Transfer to cutting board.
Grill avocados and lime halves cut sides down, until lightly charred, about 2 minutes. Transfer to cutting board with corn.
Grill shrimp for about 4-5 minutes, flipping halfway through. Remove shrimp from skewers and toss in the bowl with the olive oil and lime zest.
Juice the limes in a large bowl. Whisk in the remaining 3 tablespoons oil, and salt and pepper to taste. If the vinaigrette is too tart, whisk in 1 tsp of maple syrup or honey. You can add more if preferred.
Scoop flesh from avocado halves and cut into bite-sized pieces. Cut kernels from cobs. Add romaine, avocado, corn, tomatoes and shrimp to dressing and toss gently to combine. Season with salt and pepper to taste. Enjoy!