Grilled Shrimp and Corn Salad
A fresh and vibrant salad featuring grilled tequila-lime shrimp and charred corn, tossed with romaine lettuce, black beans, tomatoes, and avocado. Perfect for a light summer meal.
Ingredients
- •1 pound large peeled, deveined shrimp
- •1 ounce tequila
- •2 whole limes
- •3 ears corn
- •2 heads romaine lettuce
- •½ cup black beans
- •½ cup cherry tomatoes
- •1 whole avocado
- •¼ cup salad dressing
- •¼ cup cilantro
- •1 whole lime
- •2 cups tortilla chips
Cooking Instructions
- 1.
Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
25 min
- 2.
In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.
10 min
