Grilled shrimp salad

Enjoy a light dinner or lunch with this Mexican inspired salad with fast-cooking shrimp, seasonal corn and bright veggies.


The best way to cook during the summer is to fire up the grill outside! Enjoy a light dinner or lunch with this Mexican inspired salad. The fast-cooking shrimp, seasonal corn and bright veggies keep this salad healthy and packed with flavour!

INGREDIENTS

Salad

METHOD

  • Mix together mari­nade ingredients in a shal­low bowl. Add shrimp and gently stir. Cover and pop in the fridge for about an hour.
  • Place wooden skew­ers in a shal­low dish, cov­ered in water. Allow them to soak for at least 20 to 30 min­utes before putting them on the barbecue.
  • Fire up your grill and get it good and hot! Husk the corn and put it on a lightly oiled grill for 15 to 20 min­utes, turn­ing every 5 min­utes or so. They’ll just begin to char. Remove from heat and allow them to cool a bit before run­ning a knife down the corn to slice off the kernels.
  • Put corn, beans, chopped pep­pers and cilantro in a bowl. Mix together. Gen­tly fold in your avo­cado dice — easy does it, you’re not mak­ing gua­camole here!
  • Whisk together oil, lime juice, salt, cumin and pep­per. Taste and adjust to your family’s taste. Pour over the bean mix­ture — you may not need it all — and toss.
  • Take your shrimp out f the fridge and put about three on each skewer. Go through the tail and again through the top so they can be flat on the grill. Put them on the bar­be­cue for about six min­utes. They’ll turn bright coral pink. Use tongs to take them off the heat. Allow them to cool slightly before slid­ing them off the skewers.
  • On a serv­ing plate, arrange the chopped let­tuce and pile the beans on top. Arrange your grilled shrimp on top. You could sprin­kle just a bit more dress­ing over top if you wanted

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