Author Notes
When corn is at it's sweetest mid summer, this recipe is perfection. The grilled shrimp pairs perfectly with the creamy avocado and zesty lime dressing. Perfect for a light lunch, or an appetizer before dinner. —Megan Mitchell
Ingredients
- For the shrimp
-
1/2 pound
shrimp, peeled and deveined
-
2 tablespoons
olive oil
-
pinch
salt
-
pinch
pepper
-
1/2 teaspoon
paprika
- For the Salad
-
1
jalapeno, stem and seed removed, finely diced
-
1
ear of corn
-
2 tablespoons
chives, finely chopped
-
1 tablespoon
basil, chiffonade
-
1
lime, zested and juiced
-
1 teaspoon
salt
-
1/4 teaspoon
pepper
-
3-4 tablespoons
olive oil
-
1
avocado, cut into chunks
Directions
-
Toss shrimp in a bowl with the olive oil, a sprinkle of salt and pepper and ½ tsp. paprika. Let sit in the refrigerator for 30 minutes to and hour.
-
Preheat your grill, grill pan or skillet.
-
While your grill is preheating, combine the jalapeno, chives, basil, lime zest and juice, salt, pepper, olive oil and avocado in a bowl. Mix together. Set aside.
-
Once your grill is preheated, grill your corn. Once it is almost done, 5-6 minutes, add the shrimp to the grill and cook 2-3 minutes per side or until pink and cooked through.
-
Remove the shrimp and corn and let cool slightly. Remove the kernels from the cooled cob and place in the avocado and jalapeno bowl. Once the shrimp are cool enough to handle, chop up into ½ inch pieces. Add to bowl.
-
Toss to combine and serve with butter lettuce as a salad or with chips.
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