This salad can play a main role in your spring and summer menu. Double the recipe for larger gatherings, and take the leftovers for a delicious, healthy lunch!
Ingredients
For Shrimp:
- 1 pound shrimp cleaned and peeled
- 1 TBSP olive oil
- 1/4 tsp chili powder
- 1/2 TBSP lime juice
For Corn Salad:
- 2 ears fresh corn, kernals cut off the cob or 2 cups frozen corn, thawed
- 1 roma tomato diced
- 1/2 green pepper chopped
- 1/2 TBSP chives chopped
- 1/4 tsp sugar
- 1 TBSP olive oil
- 2 TBSP lime juice fresh
- 1 pinch salt and pepper
Instructions
- To prepare:Corn salad: Combine dressing ingredients (sugar, olive oil, lime juice, salt & pepper). Toss with vegetables until well-coated.Shrimp: combine shrimp ingredients in a bowl and let sit for 5 minutes. Preheat grill or grill pan.Place shrimp on grill and cook on each side for 3-4 minutes. Remove from grill and serve over corn salad immediately.Refrigerate until ready to serve.
