Avocado Corn Salad With Grilled Shrimp
A flavorful and easy-to-make avocado corn salad with grilled prawns that have been spiced up. A hearty, flavorful dish with lots of cilantro and lime. This nutritious salad may be prepared in 30 minutes.
Ingredients:
- One pound of extra-large or jumbo prawns with the tail on and deveined
- one large clove of minced garlic
- one tsp of smoky paprika
- One medium ripe avocado, peeled, pitted, and chopped
- one medium red onion, chopped
- one pint of cherry or grape tomatoes, halved
- one jalapeño, seeded, and chopped
- one lime, juiced and zest
- two corn on the cob, fresh or cooke
- one bunch of fresh cilantro, chopped
- one lime, soaked in water
Instructions:
- Transfer the prawns to a bowl and add the seasonings on top. Stir in oil, zest, and lime juice to coat evenly.
- Place around three prawns on top of every wooden skewer. Turn up the heat to medium in a grill pan.
- Shrimp skewers should be cooked for two to three minutes on each side, or until they are opaque and pink.
- In the meantime, combine chopped avocado, onion, minced garlic, grape or cherry tomatoes, jalapeño, and cilantro in a salad dish. Add the juice from one lime and adjust the seasoning with salt and pepper to taste.
- After the shrimp skewers are finished, place them on a platter.
- Place the corn on the grill and continue to cook it over medium-high heat, tossing it regularly, until it is browned on all sides, 6 to 8 minutes total.
- Let the corn cool until it’s safe to handle, then cut it off the cob with a sharp knife and add it to the avocado salad.
- Add the prawn skewers on top of the salad and toss again before serving.
Notes:
- Snack on chicken instead of prawns. Use scallop for another type of seafood.
- Not a lime? Apply lemons
- Vine-ripe tomatoes can also be used.
- You can use white sweet onions in place of red onions.
Storage: For up to three days, put leftovers in a container and keep them in the refrigerator. When you’re ready to eat, microwave to reheat. We advise against freezing