Fiesta Salad with Grilled Shrimp

Fiesta Salad with Grilled Shrimp and Corn

serves 4


1 pound large peeled and deveined shrimp

2 shots tequila

Juice of 2 limes

3 corn cobs

2 heads Romain lettuce, chopped

1/2 cup black beans

1/2 cup cherry tomatoes, halved

1 avocado, sliced

favorite salad dressing 

chopped cilantro for garnish

sliced lime for garnish


Thread shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat grill over medium high heat. Brush corn with olive oil and sprinkle with salt and pepper. Place shrimp and corn on grill and cook about 3 minutes per side until cooked through. Cool slightly. Remove shrimp from skewers and slice corn off cob. Toss lettuce with beans, tomatoes, avocado and dressing. Arrange grilled shrimp on top and garnish with cilantro and lime. Serve with tortilla chips.

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