Grilled Shrimp with Corn & Avocado Salad - Summer On a Plate!

Here on Bald Head Island, we are kind of at the mercy of the grocery store when it comes to what we can cook.

Baldy and I were trying to decide what to have for dinner last night and I had several things in mind, but we couldn’t get several of the key ingredients so…we decided on shrimp because we knew we could get good shrimp. Baldy suggested corn salad and I thought that was a wonderful combination and also, I knew we could get corn and that’s how this recipe came to be.

Baldy grilled the corn while I peeled and deveined the shrimp. I’m kind of a pro and 2 pounds took me only about 10 minutes (I’ve deveined many hundreds of pounds of shrimp in my life). I left the tails on because they’re easier to grill that way and we don’t have a grill basket down here (note to self…get a grill basket for the beach). The ingredients for the corn, with the exception of the cherry tomatoes and corn were things I already had in the refrigerator and I just threw everything in a bowl and added a spoonful of sour cream and a sprinkle of Parmesan and the corn salad was made. Mayonnaise would have been my preference, but we didn’t have any. This whole dish was very delicious, very summery and I’m sure I’ll make it often. The recipe is below!

Shrimp cook very quickly, especially on a hot grill so make sure to leave them on only until they’re opaque…otherwise, they’ll get tough. And don’t be tempted to use frozen corn because it just won’t be the same. Those are the only tips I have! This is just so easy!

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Grilled Shrimp with Corn & Avocado Salad

Yield: 4

Author: Suzanne Smith

Prep time: 15 MinCook time: 10 MinTotal time: 25 Min

Ingredients

• 2 pounds large shrimp, peeled and deveined
• Old Bay Seasoning to taste
• 5 ears corn, shucked
• 1 avocado, cubed
• 2 slices crisp fried bacon, crumbled
• 3 green onions, sliced
• 1/2 - 1 jalapeno pepper, diced
• 1/2 container cherry tomatoes, cut in half
• 1/4 cup sour cream
• 1/2 cup grated Parmesan Cheese
• Salt and freshly ground pepper to taste

Instructions

1. Season shrimp with Old Bay and set aside
2. Grill corn until charred and cut off the cob, then grill the shrimp until opaque being careful not to overcook.
3. Make the corn salad...combine corn, avocado, crumbled bacon, green onions, jalapeno, cherry tomatoes and mix to combine. Add sour cream and parmesan and stir until everything is coated with sour cream. Season with salt and pepper.
4. Serve the warm shrimp over the corn salad and enjoy this fabulous summer dish!

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I’m certain that you’ll love this salad as much as we did! Enjoy!