SHRIMP TACO SALAD

 

  • Cooking Time: 20
  • Servings: 6
  • Preparation Time: 5

Ingredients

  • 3 ears fresh corn, shucked
  • 1lb. shelled, deveined large shrimp 16-20
  • 3 Tbsp. fresh lime juice
  • 1/4 tsp. ground cumin
  • 1 avocado
  • 3/4 cup crushed blue non salted tortilla chips
  • 2 medium zucchini, thinly sliced on an angle
  • 1/4 cup extra virgin olive oil
  • 1 tsp. cayenne pepper sauce
  • 1/4 tsp. ground coriander
  • 2 cups watermelon chunks
  • 1 cup fresh cilantro leaves

Directions

  • Prepare grill for direct grilling on medium heat.
  • Grill corn 8-10 minutes or until lightly charred, turning occasionally.
  • Grill zucchini 6-8 minutes or until lightly charred and tender, turning over once hallway through.
  • Grill shrimp 2-4 minutes or until opaque throughout, turning over once halfway through cooking.
  • In small bowl, whisk together oil, lime juice, pepper sauce, cumin, and coriander.
  • Cut kernels off ears of corn.
  • Arrange zucchini and avocado on platter.
  • Top with corn, shrimp and watermelon.
  • Salad can be made ahead to this point and refrigerated, covered, up to 4 hours.
  • To serve, sprinkle with corn chip crumbs and drizzle with dressing.
  • Top with cilantro.

Notes

Try this fresh and healthy summer grill recipe at your next party.

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