All I can say is Wow!!!! This is truly one of my most favorite recipes ever. I cooked about a pound of beautiful shrimp and I wanted to use it in a delicious light salad incorporating some fresh corn and avocados. This salad has some of my most favorite ingredients in it. I used fresh corn, fresh tomatoes, jalapeno, red onion, and shrimp! Limes are the secret ingredient here because they add all the flavor to this super light dressing. This has got to be one of the healthiest most delicious salads. Totally not fattening but filling because of the shrimp , corn and avocados. If you’re into these ingredients this is a must go to for summer entertaining. Light and Fresh , low in calories and so so easy to make.
If you like cilantro I would chop some up and add it, but a lot of people hate it so much I chose to not add. I removed all the seeds from the jalapeno and probably used 3/4 of a large one. One small seeded jalapeno is perfect and not hot at all. Be careful handling the peppers and the seeds, I’ve taken to wearing surgical gloves to cut up the peppers.
This is a perfect salad just don’t add avocados till you’re ready to serve, everything else can be assembled ahead of time. I put together in the morning of the day I was serving and then added my avocados right before I served. This is what I did.
Honestly one of my most favorite salads.
Ingredients:
1 lb. cooked shrimp (after cooking it should be 1 lb.) I then cut it up into smaller pieces. I probably cut each shrimp into 4 pieces. Remember I used under 10’s. So that’s 10 shrimp to a pound. You want the shrimp pieces to be bite size but not too small.
1/4 cup chopped red onion
3 cobs of fresh cooked corn ( just put cobs in boiling salted water, bring to a second boil and remove and plunge into an ice bath) let corn cool and remove kernels from cobs.
2 limes-juiced , I use my juicer to juice because it’s tough with limes and you need as much lime juice as possible from 2 limes. I squeezed a third lime over at the end, but it’s probably not necessary. The citrus helps keep avocado from turning brown as well.
1 Teaspoon Olive Oil
1/4 teaspoon kosher salt
a few grinds on the pepper mill–to taste
I put in about 1/2 pint of small grape tomatoes, but you can eyeball if using larger tomatoes, I didn’t want tomatoes to over power the other outstanding flavors –if you prefer you can cut tomatoes in 1/2. I sometimes do this if I am not using the small grape tomatoes.
2 avocados–sliced and cut into cubes
1 small-medium jalapeno–seeded and minced
*a handful of chopped fresh cilantro if you love it
Directions:
- We Cook shrimp- peel and de-vein or buy it cleaned and de-veined whichever works best for you. I like cooking my own shrimp but you can certainly use a “cooked shrimp” readily available in most markets. I cut shrimp up into bite size pieces but not too small.
Cook corn and allow to cool down. When corn is cooled completely down I cut kernels off.
In a separate small bowl, place chopped red onion, lime juice, olive oil and salt and a little black pepper. Whisk together .
I placed Shrimp, Corn, Jalapeno and Tomatoes into a large bowl. About an hour prior to serving I poured the lime juice combination over the bowl of Shrimp.
Mix well and allow to sit and marinade. You’ll want to mix a few times before adding avocados to circulate the marinade.
Taste for Salt and Pepper but it should be good.
I added the 2 Avocados right before serving and squeezed a little more lime over it, probably not necessary but I did. If you’re adding the cilantro go ahead and add it now.
That’s it–perfect summer salad.
Cooking with Candi 