Grilled Shrimp and Corn Salad With Jalapeno-Tomato Salsa | Oregonian Recipes
The salsa in this recipe is spicy; if you prefer a tamer salad, add the jalapeno to taste.
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Cooking tools:
- Grill
- Food processor
- Microplane
- Tongs
- Cutting board
- Bread knife
- Mixing bowl
- Serving bowl
- Serving platter
- Pastry brush
Ingredients
- 2 roma tomatoes
- 1 small jalapeño chile
- 2 1/2-inch-thick slices Walla Walla sweet onion
- 2 tablespoons extra-virgin olive oil (divided)
- Grated zest of 1/2 lime
- 1 tablespoon lime juice
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon minced garlic
- 2 medium zucchini, halved lengthwise
- 3 teaspoons extra-virgin olive oil (divided)
- Salt
- freshly ground black pepper
- 4 ears fresh corn, shucked
- 1 pound large shrimp, peeled and deveined
- 1 avocado, peeled and thinly sliced
- 12 tostadas or 10 ounces tortilla chips
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