Avocado, Roasted Corn and Shrimp Salad
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Ingredients
Serves:
1
| 6 | ears corn, husked | |
| 3 | Tbsp. | olive oil |
| 1 | tomato, cubed | |
| 1 | lb. | ready to eat shrimp, tails removed |
| 1 | medium California Avocado, cubed | |
| 1/2 | cup | fresh basil leaves, chiffonade |
| 3 | Tbsp. | fresh lime juice |
| As needed | Kosher salt & freshly ground pepper, to taste |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
Fire up the grill to a medium hot temperature. Rub corn with 1 tablespoon oil. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill. When cool, slice kernels from the cob and transfer into a large bowl. Can use boiled or microwaved corn, but please don’t. The grilled corn with the olive oil MAKES this dish. Mix remaining 2 tablespoons oil, tomatoes, basil and lime juice into corn. Add shrimp and diced avocado. Toss lightly, ensuring that the avocado dices stay intact. Season to taste with salt, pepper, and more lime juice, if desired.
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