Summer Salad With Avocado, Corn and Grilled Herb Shrimp

Submitted by GreenFish

"Summer Salad tastes exactly as it sounds…like summer. Packed with baby lettuces, grilled sweet corn, juicy cherry tomatoes, and buttery avocado, this salad is light, bright and full of fresh flavor. The delicate sweetness of the shrimp is enhanced by a citrusy herb marinade, which is a foolproof combination of lemon juice, garlic, Dijon mustard, and chopped basil and parsley, that also doubles as the salad dressing (so efficient!). From domesticate-me.com."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 2-4

ingredients

• 1 lb large shrimp, peeled and deveined
• 2 ears corn, husked
• 1 tablespoon olive oil
• salt
• 5 ounces mesclun or 5 ounces baby mixed salad greens
• 1⁄2 medium red onion, thinly sliced
• 1 cup cherry tomatoes or 1 cup grape tomatoes, halved
• 1 ripe avocado, diced
• 1⁄4 cup fresh lemon juice
• 1⁄2 cup extra virgin olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon honey
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped basil
• 1 tablespoon freshly chopped parsley
• 1⁄4 teaspoon salt

directions

1. If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes. Do not forget to do this, people, or your skewers will catch fire on the grill. Party foul.
2. Combine all of the ingredients for the marinade/dressing (from lemon juice through the end) in a small bowl. Set aside 1/3 cup of the mixture to dress the salad before serving.
3. Thread 4-5 shrimp onto each skewer, depending on the size of the shrimp. Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag (removing any excess air) and refrigerate for at least 30 minutes. The longer you marinate your shrimp, the better it will taste. Duh.
4. While your shrimp is marinating, grill the corn. Heat a grill/grill pan over medium heat. (You can also obviously use a plain old sauté pan to cook your corn if you don’t have a either of these things.)Brush the corn with 1 tablespoon olive oil and season with salt. When the grill is hot, add the corn and cook for 10-12 minutes, rotating regularly until the corn is tender and nicely browned all over. Remove corn from the pan and let cool. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob. Set aside until ready to use.
5. When your shrimp has finished marinating, remove your skewers from the fridge. Heat the grill/grill pan over high heat. When hot, add the shrimp skewers and cook for 1½-2 minutes on each side until the shrimp become pink and opaque.
6. In a large bowl (or on a platter), combine the mesclun, corn, red onions, cherry tomatoes and avocado. Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.
7. You may serve your grilled herb shrimp warm, room temperature or cold, depending on your preference.