Grilled Mexican Shrimp, Corn & Avocado Salad with Ancho Chili Lime Marinade
Vibrant summer salad featuring ancho-lime marinated shrimp, charred corn, creamy avocado and queso fresco. Perfect for warm evenings or festive gatherings.
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Cooking tools:
- Grill
- Skewer
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Paper towel
- Airtight container
- Refrigerator
- Skillet
- Plate
Ingredients
- Large raw shrimp, 1 pound, peeled and deveined
- Green leaf lettuce or butter lettuce, 6-8 cups, chopped
- Fresh corn, 2 ears, husks and silk removed
- Tomato, 1 large, chopped (preferably Roma or beefsteak)
- Black beans, 1 can (15 ounces), rinsed and drained
- Avocado, 1 large, diced
- Queso fresco, 4 ounces, crumbled
- Fresh cilantro, optional, chopped, for garnish
- Sea salt
- black pepper
- Olive oil, ¼ cup
- Fresh thyme, 1½ tablespoons, chopped
- Ancho chili powder, 1½ tablespoons
- Lime zest, 1 teaspoon, freshly grated
- Garlic, 4 cloves, minced
- Wooden skewers, soaked in water for at least 30 minutes to prevent burning during grilling
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