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In the world of culinary delights, few dishes can boast the vibrant flavors and fresh textures found in a Grilled Mexican Shrimp, Corn, and Avocado Salad. This dish perfectly encapsulates the essence of Mexican cuisine, where every bite is a celebration of taste and nutrition. The combination of succulent shrimp, sweet corn, creamy avocado, and zesty vegetables creates a mouthwatering medley that appeals to the senses.

Grilled Mexican Shrimp Corn and Avocado Salad

Discover the bright and beautiful flavors of Grilled Mexican Shrimp, Corn, and Avocado Salad. This vibrant dish combines juicy grilled shrimp, sweet corn, and creamy avocado, all mixed with zesty vegetables for a delightful crunch. Perfect for a light lunch or as a show-stopping appetizer at your next gathering, this salad is not only delicious but also packed with nutrients. Enjoy the taste of summer with this easy-to-make recipe that everyone will love!
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Ingredients
  

For the shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

Juice of 1 lime

For the salad:

2 cups corn (fresh, frozen, or canned, drained if necessary)

1 ripe avocado, diced into bite-sized pieces

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1 jalapeño, seeded and minced (adjust based on desired spice level)

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt and freshly ground black pepper, to taste

Optional for garnish:

Crumbled feta cheese or cotija cheese

Extra lime wedges for serving

Instructions
 

Prepare the shrimp marinade: In a medium bowl, mix together the olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, salt, and black pepper. Add the peeled and deveined shrimp to the bowl and toss gently until they are evenly coated in the marinade. Allow the shrimp to marinate for 15-20 minutes while you prep the salad.

    Grill the shrimp: Preheat your grill to medium-high heat. For easier handling, thread the marinated shrimp onto skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning). Grill the shrimp for 2-3 minutes on each side, or until they turn pink and develop a slight char. Once grilled, remove them from the heat and set them aside to cool slightly.

      Assemble the salad: In a large mixing bowl, combine the corn, diced avocado, halved cherry tomatoes, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Gently toss the ingredients together to ensure they’re evenly distributed without mashing the avocado.

        Dress the salad: Squeeze the juice of one lime over the mixed salad ingredients. Season with salt and freshly ground black pepper to taste. Toss gently again, ensuring everything is well coated in the lime juice.

          Finish the dish: Once the grilled shrimp has cooled sufficiently, add it to the salad mixture. Toss carefully to combine, making sure the shrimp and salad ingredients are evenly mixed while maintaining the integrity of the avocado.

            Serve: Transfer the salad to a serving platter or individual bowls. If desired, sprinkle crumbled feta cheese or cotija cheese over the top and serve with extra lime wedges on the side for squeezing.

              Enjoy this vibrant and refreshing Grilled Mexican Shrimp, Corn, and Avocado Salad, an ideal dish for summer gatherings or for when you crave a light yet satisfying meal!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4