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In the realm of vibrant, fresh flavors, few dishes can compete with the Zesty Grilled Mexican Shrimp Corn and Avocado Salad. This delightful recipe embodies the essence of summer, offering a refreshing combination of succulent shrimp tossed with sweet corn, creamy avocado, and a medley of colorful vegetables. The appeal of this dish lies not just in its taste but also in its versatility; it can serve as a light main course, a hearty side dish, or a crowd-pleasing appetizer for gatherings.

Grilled Mexican Shrimp Corn and Avocado Salad

Discover the vibrant flavors of summer with this Zesty Grilled Mexican Shrimp Corn and Avocado Salad. This refreshing dish combines succulent grilled shrimp with sweet corn, creamy avocado, and a colorful mix of vegetables, offering a delightful culinary experience. Packed with lean protein, healthy fats, and essential nutrients, this salad is as nutritious as it is delicious. Perfect as a light main course, a hearty side, or a crowd-pleasing appetizer, it's sure to impress at any gathering. Enjoy the bright tastes of Mexican cuisine in every bite!
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Ingredients
  

For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp garlic powder

Salt and pepper to taste

Juice of 1 lime

For the Salad:

2 cups corn kernels (fresh, frozen, or canned)

2 ripe avocados, diced

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

Juice of 2 limes

2 tbsp olive oil

Salt and pepper to taste

Instructions
 

Marinate the Shrimp: In a bowl, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, and a pinch of salt and pepper. Add the shrimp and toss to coat evenly. Let it marinate for about 15-20 minutes.

    Prepare the Salad: In a large bowl, combine the corn, diced avocados, cherry tomatoes, red onion, red bell pepper, and cilantro. Drizzle with lime juice and olive oil, then season with salt and pepper. Gently toss everything together to mix. Set aside.

      Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Once hot, thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Grill the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through.

        Assemble the Salad: Remove the shrimp from the skewers and add them to the bowl with the salad. Gently toss to incorporate the shrimp with the salad ingredients.

          Serve: Divide the shrimp corn and avocado salad among plates and garnish with additional cilantro or lime wedges if desired. Enjoy immediately for the freshest taste!

            Prep Time, Total Time, Servings:

              20 mins | 30 mins | Serves 4