Avocado, Roasted Corn and Shrimp Salad

Avocado, Roasted Corn and Shrimp Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    ears corn, husked

  • 3

    T olive oil divided

  • 1

    med tomato, cored and chopped

  • ½

    c fresh basil chopped

  • 3

    t fresh lime juice

  • 1

    lb ready to eat large shrimp, tails removed

  • 1

    large ripe avocado, seeded, peeled and cubed

  • kosher salt and pepper

Directions

Preheat grill to med heat. Using 1 T oil, lightly oil all the ears. Grill corn, turning frequently, until corn is charred and heated through 10-12 min. Remove from the grill. When cool, slice kernels from the cob and transfer to a large bowl. Stir in remaining ingredients and toss gently. Season to taste with salt and pepper and more lime juice if desired.


Nutrition

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