Mexican Shrimp Corn Avocado Salad (Print Version)

A vibrant celebration of summer flavors featuring ancho-lime marinated shrimp, charred corn, creamy avocado, and queso fresco.

# Ingredients:

→ For the Salad

01 - 1 pound large raw shrimp, peeled and deveined
02 - 6-8 cups chopped green leaf lettuce or butter lettuce
03 - 2 ears fresh corn, husks and silk removed
04 - 1 large tomato, chopped (Roma or beefsteak preferred)
05 - 1 can (15 ounces) black beans, rinsed and drained
06 - 1 large avocado, diced
07 - 4 ounces queso fresco, crumbled
08 - Fresh cilantro, chopped, for garnish (optional)
09 - Sea salt and black pepper, to taste

→ For the Ancho Chili Lime Shrimp Marinade

10 - ¼ cup olive oil
11 - 1½ tablespoons fresh thyme, chopped
12 - 1½ tablespoons ancho chili powder
13 - 1 teaspoon freshly grated lime zest
14 - 4 cloves garlic, minced

→ Additional Items

15 - Wooden skewers, soaked in water for at least 30 minutes

# Steps:

01 - In a medium-sized bowl, whisk together olive oil, fresh thyme, ancho chili powder, lime zest, and minced garlic to create a smoky, slightly spicy, and citrusy flavor profile that complements the sweetness of the shrimp.
02 - Pat the shrimp dry with paper towels. Thread onto soaked wooden skewers, leaving space between each piece for even cooking. Brush marinade generously over all sides of the shrimp and season lightly with sea salt and freshly ground black pepper. Allow to marinate for 15-30 minutes while preparing other ingredients.
03 - Preheat grill to medium heat and lightly oil the grates. Spray corn ears with olive oil spray and season with a pinch of sea salt. Grill for 14-16 minutes, turning every 4 minutes, until all sides are slightly charred and tender. Set aside to cool before slicing kernels off the cob.
04 - Increase grill heat to high. Place shrimp skewers on the hot grill and cook for 1½ to 2 minutes per side, just until shrimp turn pink and opaque with light grill marks. Remove from grill and let rest briefly before removing from skewers.
05 - In a large bowl, toss together the chopped lettuce, rinsed black beans, and diced tomato. Add the grilled corn kernels, diced avocado, and crumbled queso fresco.
06 - Top the salad with grilled shrimp, either on skewers for presentation or removed for easier serving. Garnish with fresh cilantro if desired. Serve immediately with your favorite dressing, such as cilantro lime vinaigrette or citrus dressing.

# Notes:

01 - Substitute shrimp with grilled chicken, turkey, or tofu for a different protein option.
02 - Prep the marinade, grill the corn, and chop vegetables in advance; assemble just before serving for maximum freshness.
03 - Add cayenne pepper or jalapeños for extra heat if desired.
04 - Toss diced avocado with lime juice to prevent browning.
05 - Try different cheese options like feta, goat cheese, or cheddar for varied flavor profiles.
06 - Pair with warm tortillas, fresh salsa, or Mexican rice for a complete meal.
07 - A lime-cilantro vinaigrette or honey-lime dressing complements the flavors beautifully.

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