Avocado Roasted Corn and Shrimp Salad
Ingredients
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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