Grilled Shrimp and Avocado Salad
By Recipe developed for Sur La Table’s Cooking Classes
Grilled Shrimp and Avocado Salad
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 4 servings
- 1 pound large shrimp, peeled and deveined
- 3 large ears of corn, husked
- 2 tablespoons extra-virgin olive oil, divided, plus more as needed
- ½ teaspoon good quality chile powder
- Kosher salt and freshly ground pepper
- 2 tablespoons fresh lemon juice, plus more to taste
- 2 tablespoons fresh chopped dill
- 2 ripe avocadoes, pitted and sliced
- 2 cups salad greens such as mache or watercress, picked, washed and dried
- 4 cups baby romaine or bibb lettuce, cut, washed and dried
- High quality finishing salt, such as alder smoked or truffle salt
This easy to put to together salad is approachable and sophisticated enough for any summer meal or event. The addition of a unique finishing salt will highlight the flavors of the grilled shrimp, corn and creamy avocado.
Preheat the gas grill or grill pan to medium-high. Brush shrimp and corn with 1 tablespoon of olive oil and season with chile powder, salt and pepper. Grill shrimp about 2 minutes per side, or until opaque. Transfer to a rimmed baking sheet. Grill corn until lightly charred on all sides and transfer to a rimmed baking sheet with shrimp and cool completely.
When cooled, slice shrimp in half lengthwise by slicing along the back of the shrimp and through the indentation where the vein was removed. Use a corn stripper or a serrated knife to remove the grilled corn from the cobs. Transfer shrimp and corn to a medium bowl and toss with lemon juice and dill. Taste and adjust seasoning with salt and pepper. Carefully fold in avocado, taking care not to mash the slices. Add additional lemon juice and olive oil as needed to thoroughly coat.
To serve: Arrange the salad greens between chilled plates. Spoon shrimp mixture generously over the top of each salad. Finish each salad with a dusting of finishing salt and black pepper. Serve immediately.
Preheat the gas grill or grill pan to medium-high. Brush shrimp and corn with 1 tablespoon of olive oil and season with chile powder, salt and pepper. Grill shrimp about 2 minutes per side, or until opaque. Transfer to a rimmed baking sheet. Grill corn until lightly charred on all sides and transfer to a rimmed baking sheet with shrimp and cool completely.
When cooled, slice shrimp in half lengthwise by slicing along the back of the shrimp and through the indentation where the vein was removed. Use a corn stripper or a serrated knife to remove the grilled corn from the cobs. Transfer shrimp and corn to a medium bowl and toss with lemon juice and dill. Taste and adjust seasoning with salt and pepper. Carefully fold in avocado, taking care not to mash the slices. Add additional lemon juice and olive oil as needed to thoroughly coat.
To serve: Arrange the salad greens between chilled plates. Spoon shrimp mixture generously over the top of each salad. Finish each salad with a dusting of finishing salt and black pepper. Serve immediately.