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As the warm weather approaches, light and vibrant dishes become the stars of our dining tables. The Zesty Grilled Mexican Shrimp Corn and Avocado Salad encapsulates the essence of summer with its bright flavors and refreshing ingredients. This salad is not just a feast for the eyes but also a delightful combination of textures and tastes that can elevate any meal, be it a casual picnic, a festive gathering, or a light dinner at home.

Grilled Mexican Shrimp Corn and Avocado Salad

Looking for a fresh and vibrant salad perfect for warm weather? Try Zesty Grilled Mexican Shrimp Corn and Avocado Salad! This delicious dish combines perfectly grilled shrimp, sweet corn, creamy avocado, and crisp veggies, creating a colorful feast for the senses. Packed with protein, healthy fats, and essential nutrients, it's a nutritious option for any meal. Ideal for picnics, gatherings, or a light dinner, this salad is sure to impress!
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Ingredients
  

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly cracked black pepper, to taste

Juice of 1 lime

For the Salad:

2 cups corn kernels (can be fresh, frozen, or canned, drained)

2 ripe avocados, diced into cubes

1 cup cherry tomatoes, halved

1/2 medium red onion, finely diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Instructions
 

Marinate the Shrimp: In a mixing bowl, whisk together the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, lime juice, and a generous pinch of salt and black pepper. Add the peeled and deveined shrimp to the bowl, ensuring they are evenly coated with the marinade. Cover the bowl and let the shrimp marinate in the refrigerator for about 15-20 minutes to absorb the flavors.

    Prepare the Salad: In a large serving bowl, combine the corn kernels, diced avocados, halved cherry tomatoes, finely diced red onion, and diced red bell pepper. Add the chopped cilantro, followed by the lime juice and olive oil. Season with salt and pepper to taste. Gently toss all the ingredients together to ensure even distribution, then set aside while you grill the shrimp.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. If you're using wooden skewers for grilling, soak them in water for at least 30 minutes to prevent burning. Once the grill is hot, thread the marinated shrimp onto the skewers. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque, indicating they are cooked through.

        Assemble the Salad: Carefully remove the cooked shrimp from the skewers and add them to the large bowl with the prepared salad. Gently toss the shrimp and salad together to incorporate all the vibrant flavors.

          Serve: Divide the shrimp corn and avocado salad among individual plates. For an added touch, garnish with extra cilantro leaves or lime wedges on the side for squeezing over the salad. Enjoy immediately to savor the fresh and zesty flavors!

            Prep Time, Total Time, Servings:

              20 mins | 30 mins | Serves 4