Grilled Shrimp, Avocado, & Corn Salad
Prep the veggies first. Halve 1c cherry tomatoes, chop a head of green leaf lettuce, & slice 1 avocado. Set aside.
Remove husks and silk (threads) from 4 corn cobs. Preheat grill to 400F and set corn on grill grates. Close the lid and cook for 4 minutes.
Rotate the corn a quarter way around & cook another 4 minutes. Repeat 2 more times, rotating until all sides of the corn have been grilled face down.
While corn is cooking, prep shrimp by drying them off with a paper towel in a large bowl or glass dish.
Combine 3/4tsp kosher salt, 1/2tsp smoked paprika, 1/4tsp garlic powder, 1/4tsp ground cumin, & 1/8 tsp ground black pepper. Sprinkle over shrimp.
Add 2tsp avocado or olive oil to the shrimp and use your hands to distribute evenly.
Place the shrimp on metal skewers, roughly 5 shrimp per skewer.
Remove corn from the grill once it’s slightly blackened on all sides. Set aside to cool & turn grill temp down to 350F.
Add shrimp skewers to the grill and cook for 2 minutes on each side until shrimp is opaque. Remove when done and set aside.
Cut the kernels off each cob by carefully sawing them off with a sharp knife, working your way around all sides of the cob.
Assemble the salad by combing all salad ingredients in a large bowl. Add lime wedges as a garnish.
Combine 2tbsp lime juice, 3tbsp oil, 1/2tsp kosher salt, & 1/8tsp ground black pepper in a jar w/ a lid & shake. Pour over salad, mix & serve!
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