Grilled shrimp with a sweet-spicy flavor plus sweet corn-avocado salad with a 3-ingredient tangy cilantro lime dressing.
Course: Main Course
2cupscornapprx. 2 fresh ears ~ can, frozen or fresh corn can be used see **note**
¼cupred onion thinly sliced
1cupgrape tomatoes halved
½cupbell pepperany color chopped
1cupblack beans drained and rinsed
1large avocado diced
3tablespoonsred wine vinegar
Juice and zest from ½ of one lime
3tablespoonscilantro finely chopped
HONEY SRIRACHA GRILLED SHRIMP:
1poundlarge shrimp peeled and deveined
Juice and zest from half of one lime
salt and pepper
Add the cooked corn (see body of post for cooking instructions OR if using can or frozen corn no cooking is needed) to a mixing bowl and once it’s cool, add the onions, tomato, bell pepper and beans.
Whisk the dressing ingredients together and just before serving, gently fold in the avocado and pour the dressing over the top. Season with salt and pepper and toss to coat.
If you’re using wooden skewers, soak them in water for about 20 minutes before threading the shrimp.
To make the glaze, in a small saucepan combine the lime juice, honey, sriracha, olive oil and soy sauce. Bring to a boil over medium-high heat and let it reduce to a thick glaze.
Season the shrimp with salt and pepper then thread onto the skewers. Spray or oil the grates then grill the shrimp over medium high heat (375-400 degrees) 5-7 minutes, total time brushing on the glaze as they cook.