We are in the middle of summer, despite the children going back to school. And while we are in summer, I always have a salad for dinner on Saturday nights. Made early in the morning, it is ready after a long day of work in the garden.
This salad is particularly good because of the freshness of the corn and shrimp with lime vinaigrette. Delicious.
Start with grilling the shrimp after seasoning with salt and pepper.
Next grill the corn straight on the grill.
I use this handy tool to peel the corn. Easy peasy.
Add beans, cherry tomatoes and avodaco, sprinkled with lime juice. Gently mix the salad together.
Whip up the dressing. I should have doubled the dressing recipe.
Delicious, filling and refreshing.
Grilled Shrimp and Corn Salad
2 pounds raw shrimp, peeled and deveined.
6 ears of corn
1 ripe lime juiced and zested
1 cup of black beans
1 cup cherry tomatoes, halved
Cilantro and Lime for garnish
¼ c olive oil
1/3 c Greek yogurt
Juice of one lime
1 T. honey
pinch of crushed red pepper flakes
Salt and Pepper
Preheat Grill on high. Remove husks on the corn. Whisk 2 T. lime juice, 2 T oil, honey and yogurt. Add red pepper flakes, salt and pepper. Set aside.
Grill shrimp approximately 4 minutes.
Grill corn for 8 to 10 minutes, turning every 2 minutes, until slightly charred.
Combine salad when shrimp and corn is cool, sprinkle with dressing