Grilled shrimp and corn salad
Indulge in the exquisite flavors of grilled shrimp and corn salad. Delight your taste buds with a harmony of smoky, sweet, and fresh notes.
Ingredients:
- 450g large peeled, deveined shrimp
- 30g tequila
- Juice of 2 limes
- 3 ears of corn, husks removed
- 2 heads romaine lettuce, chopped
- 1/2 cup black beans, drained and rinsed
- 1/2 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup your favorite salad dressing
- Chopped fresh cilantro, for garnish
- Sliced lime, for garnish
- Tortilla chips (optional)
Instructions:
- Place the shrimp onto skewers and place them in a baking dish. Pour over tequila and lime juice and let it marinate for 15 minutes. Grease the grill or grill pan with oil and heat it up to a medium-high temperature. Coat the corn with olive oil and season with salt and pepper. Transfer the shrimp and corn onto the grill and cook for about 3 minutes on each side until they are done. Let them cool down a bit. Take the shrimp off the skewers and cut the kernels off the cobs.
- Mix the lettuce with the beans, tomatoes, avocado, and dressing in a large bowl. Arrange the grilled shrimp and corn on top and sprinkle with cilantro and lime. Optionally, serve with tortilla chips.
Summary:
- Calories: 2080 kcal
- Fat: 72 g
- Protein: 147 g
- Carbs: 246 g
- Potassium: 8477 mg
- Magnesium: 714 mg