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Avocado Dressed Mexican Shrimp and Corn Salad

Here's how you make Avocado Dressed Mexican Shrimp and Corn Salad
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  • Servings: 4-8
  • Prep: 5-10m
  • Cook: 15-20m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • Shrimp:
  • 1 pound large shrimp, peeled deveined and tails removed
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon red pepper flakes (go a bit less, if you don't like any heat)
  • 2 teaspoons olive oil
  • Salt and pepper
  • Salad:
  • 6 to 8 cups lettuce romaine and iceberg mixed (1 bag)
  • 3 ears corn, roasted
  • 1/3 cup black olives, cut in half
  • 1/2 cup cucumber, peeled seeded and diced
  • Avocado Dressing:
  • 1 large ripe avocado, rough chopped
  • 1/2 cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 1 jalapeno, seeds and ribs removed, diced (leave a few ribs in if you don't mind a little heat)
  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoon lime juice
  • Splash worcestershire
  • 1/4 cup cilantro, chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Dressing ... Add all the ingredients to a food processor and puree until smooth. Taste for seasoning and adjust if needed. Refrigerate in a covered container until ready to use.

  • Step 2: Shrimp ... Add the shrimp, olive oil, garlic and red pepper flakes to a ziplock bag or bowl, and marinate 1-2 hours in the refrigerator.

  • Step 3: Corn ... For this recipe, I simply pan roast the corn, as the same pan will also be used to cook the shrimp. I like my cast iron pan, but a heavy duty non-stick pan will work just fine. Clean your corn by removing the silks, and cut the kernels off the cob. Preheat the pan to medium high heat, add the corn without oil or butter, and let it cook at least a minute or two before stirring, then give it a stir and let it go another couple of minutes before stirring again. You will get a nice brown color on the corn. DO NOT cook longer than 4 minutes; then, remove to a plate to cool.

  • Step 4: Shrimp ... Remove the shrimp from the refrigerator to take the chill off. Then, in the same pan that you cooked the corn in; wipe it out, heat to medium high-high heat, and add the shrimp. The oil in the marinate is enough to cook the shrimp in. Saute for a couple of minutes on each side until the shrimp turn pink and begin to curl. You don't want to over cook them. Transfer to a plate, and let them cool.

  • Step 5: Salad ... Add the greens, I like to use a mix of romaine and iceberg, but you can really use your favorite mix. Then, add the cucumber, corn, shrimp, and black olives. Add a couple of spoons of the dressing and toss.

  • Step 6: Serve ... Simply ENJOY! I like to serve a little extra dressing on the table in case someone wants a bit more; also extra dressing will keep a couple of days in the refrigerator. The extra dressing can be used as a sandwich spread with grilled chicken or burgers; and also very good in tacos.

We hope you enjoy this recipe!

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