Chili Lime Shrimp over Grilled Corn & Avocado Salad
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 pound shrimp (16-20 count size), peeled and deveined, tails on
- bamboo skewers, soaked for an hour
***Marinade for shrimp***
- 1/2 cup fresh lime juice
- 2 cloves garlic, minced
- 1 teaspoon Thai chili, minced
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1/4 cup extra virgin olive oil
***Salad***
- 6 ears grilled corn, kernels shaved from cob
- 1/2 cup Vidalia onion, diced
- 1 whole roasted red pepper, diced
- 1 tomato, seeded and diced
- 1/2 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 drizzle olive oil
- 2 tablespoons rice wine vinegar
- 1 lime, juice and zest only
- 1 jalapeno, seeded and diced small (more or less depending on desired hotness)
- 1 large avocado
- salt and pepper, to taste
Mix together all ingredients for marinade and marinate shrimp in Ziploc bag for half an hour in refrigerator. While marinating, put together the salad. Mix all ingredients up to the jalapenos together except for the lime juice (add the zest at this point though). Just prior to cooking shrimp, dice avocado and squeeze juice of lime thoroughly over avocado to prevent from browning. Incorporate avocado gently into salad, season with salt and pepper to taste, and cover well with plastic wrap lying along the top of the salad surface. Heat grill to 400 degrees F. Skewer the shrimp leaving enough room to handle end of skewer for turning. Season well with salt and pepper. Grill 1-2 minutes per side or until no longer opaque. Do not overcook shrimp as they will dry out and become tough. Arrange shrimp on top of salad. Can be served hot or cold.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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