• Servings 4
  • Prep 20 min
  • Cook 15 min
  • Cuisine
  • Skill Level

Avocado Roasted Corn and Shrimp Salad


  • 6 ears corn, husked
  • 3 tbs extra virgin oil, divided
  • 1 medium tomato, cored and chopped
  • 1/2 cup basil leaves, sliced into strips
  • 3-5 tbs fresh lime juice
  • 1 ripe avocado, peeled and cut into cubes
  • 1 lb ready to eat large shrimp
  • kosher salt and black pepper to taste
  • 2 strips bacon, cooked and crumbled
  • Preheat grill to medium hot.
  • Using 1 tbs oil and lightly oil all ears.about 10-12 minutes.
  • Grill corn, turning frequently, until corn is charred and heated through.
  • Remove from grill and when cool, slice kernels from the cob and transfer into a large bowl.
  • Stir in remaining oil, tomatoes, basil and lime juice.
  • Add shrimp and avocado cubes. Toss gently, ensuring avocado cubes stay intact.
  • Season to taste with salt and pepper, adding more lime juice if desired.

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