Name: Grilled Shrimp, Corn and Avocado Salad with Balsamic Lime Vinaigrette
Ingredients: 2 pounds jumbo shrimp (about 1/2 pound per person), peeled and deveined; 1 medium yellow onion, small-diced; 3 garlic cloves, minced; 1/4 cup minced fresh parsley; 1/4 cup minced fresh basil; 1 teaspoon dry mustard; 2 teaspoons Dijon mustard; 2 teaspoons kosher salt; 1/4 teaspoon freshly ground black pepper; 1/4 cup good olive oil; Juice of 1 lemon; 2 heads of romaine (or butter) lettuce, cleaned and chopped; 2 ears of corn, shucked or defrosted frozen grilled corn; 1/2 pint of grape tomatoes, halved; 1/3 cup cilantro, rough chopped; 1/4 cup basil, roughly torn; 2 ripe avocados; 2 tablespoons balsamic vinegar; 2 tablespoons honey (I suggest using runny honey); 1 tablespoon fresh lime juice; 6 tablespoons olive oil; Kosher salt and freshly ground black pepper, to taste

Description

Light and refreshing grilled herb shrimp and corn salad with avocado, tomatoes, and a balsamic lime dressing. Serve for lunch or dinner.

Ingredients

Units Scale

For the Shrimp:

2 pounds jumbo shrimp (about 1/2 pound per person), peeled and deveined
1 medium yellow onion, small-diced
3 garlic cloves, minced
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
Juice of 1 lemon

For the Salad:

2 heads of romaine (or butter) lettuce, cleaned and chopped
2 ears of corn, shucked or defrosted frozen grilled corn
1/2 pint of grape tomatoes, halved
1/3 cup cilantro, rough chopped
1/4 cup basil, roughly torn
2 ripe avocados

For the Dressing:

2 tablespoons balsamic vinegar
2 tablespoons honey (I suggest using runny honey)
1 tablespoon fresh lime juice
6 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste

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Instructions

For the Shimp and Corn:

In a large bowl, combine the onion, garlic, parsley, basil, mustard, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow to marinate at room temperature for 1 hour. Or you can cover and refrigerate for up to 2 days.
Heat the grill or grill pan, and brush the rack with oil to prevent the shrimp from sticking. While the grill is heating up, skewer the shrimp.
Grill the shrimp skewers for 1-1/2 minutes on each side until pink and cooked through. Let cool for a few minutes before adding to the salad.
If grilling the corn, remove husks and silk and then lightly brush the corn with olive oil and add to the grill (you can also wrap the shucked and corn ears in tin foil before adding to the grill, if you prefer).
Grill the corn, turning frequently until done, about 10 minutes. When cool enough to handle, slice the corn kernels off the cob and add to the salad.

For the Dressing:

In a small bowl, whisk together the vinegar with honey and lime juice. Slowly whisk in oil. Season with salt and pepper to taste. Set aside.

For the Salad:

Add the lettuce, tomatoes, and herbs to a large bowl. Lightly dress, reserving at least 1/2 of the dressing, and toss.
Toss in the grilled corn and the shrimp.
When ready to serve, dice the avocado and add to the salad.
Drizzle with reserved dressing and season with salt and pepper, to taste.