Add This Zesty Grilled Shrimp Salad to Your 4th of July Menu!
Packed with summer flavors like sweet corn, smoky paprika shrimp, creamy avocado, and a zesty orange-chive dressing, this dish is perfect for your holiday cookout. It’s light, vibrant, and great for sharing with friends and family. Fire up the grill and enjoy!
Grilled Shrimp Saladwith Corn and Avocado
INGREDIENTS
Dressing
6 tablespoons orange juice
3 1/2 tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 1/2 teaspoons finely grated orange peel
1/4 cup olive oil
Salad
2 red onions, cut into thick rounds
1 pound uncooked large shrimp, peeled, deveined
3 large ears of corn, husked
2 teaspoons hot smoked paprika
Mixed lettuces 2-3 heads
2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes
Directions
For dressing:
Whisk the first 4 ingredients in a small bowl to blend. Whisk in olive oil. Season with salt and pepper.
For salad:
Prepare grill or grill pan (medium heat). Thread shrimp on skewers. Place onion, shrimp skewers, and corn on a baking sheet. Brush onions, shrimp, and corn with olive oil, and sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side, and grill shrimp until cooked through, about 2 1/2 minutes per side.
Cut corn kernels off cobs; place corn kernels in a very large bowl. Remove shrimp and onions from skewers and add to bowl. Add lettuce and avocados to the bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to a large rimmed platter and serve.
Thank you and Happy 4th!
