Grilled Shrimp, Corn, and Avocado Salad

Recipe courtesy of Five Ingredient Dinners by America's Test Kitchen

Serves 4

Ingredients: 
  • 2 avocados, halved and pitted 
  • 3 ears corn, husks and silks removed
  • 1½ pounds shrimp, peeled and deveined
  • 2 teaspoons grated lime zest, from 2 limes; limes halved
  • 3 romaine lettuce hearts, (6 ounces each), halved lengthwise and chopped 
  • Extra-virgin olive oil 
  • Table salt 
  • Pepper 

Grilled Shrimp, Corn, and Avocado Salad

Click image to enlarge

 

Method: 

Rub cut sides of avocados with 1 teaspoon olive oil. Rub corn all over with 2 teaspoons oil and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Pat shrimp dry with paper towels then toss with 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Thread shrimp tightly onto four 12-inch metal skewers and tightly pack (6 to 8 shrimp per skewer), alternating direction of each shrimp. 

Grill corn over hot fire (covered if using gas) until charred on all sides, 10 to 13 minutes, turning as needed; transfer to cutting board. Grill avocados and lime halves (covered if using gas), cut sides down, until lightly charred, about 2 minutes; add to cutting board with corn and let cool slightly, about 5 minutes. 

Meanwhile, grill shrimp (covered if using gas) until lightly charred and opaque throughout, about 2 minutes per side. Using tongs, slide shrimp off skewers into clean bowl and toss with 1 tablespoon oil and lime zest; set aside. 

Using spoon, scoop avocado flesh from skin and cut into 1-inch pieces. Cut kernels from cob. Juice limes to yield ¼ cup. Whisk lime juice, 3 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add romaine, avocado, corn, and shrimp and toss gently to combine. Season with salt and pepper to taste and serve.


 

 

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive