Avocado, Roasted Corn and Shrimp Salad
By learen
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Ingredients
- 6 ears corn, husked
- 3 T olive oil divided
- 1 med tomato, cored and chopped
- 1/2 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
Details
Preparation time 15mins
Cooking time 35mins
Preparation
Step 1
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.
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