Grilled Shrimp, Corn, and Avocado Salad
Grilled Peaches with Goat Cheese
Ingredients
- 3 Tbsp fresh lemon juice, divided
- 5 Tbsp olive oil, divided
- 2 tsp jarred minced garlic, divided
- ½ tsp smoked paprika
- 2 lb peeled and deveined, large wild-caught raw shrimp
- 3 ears corn, shucked
- ¾ tsp kosher salt, divided
- ½ tsp pepper, divided
- 2 heads butter lettuce, leaves separated
- 2 avocados, sliced
Instructions
- Preheat grill or grill pan to medium-high heat. Combine 2 Tbsp lemon juice, 1 Tbsp oil, 1 tsp garlic, and paprika in a large bowl. Add shrimp; toss. Let stand 10 minutes.
- Brush corn with 1 Tbsp oil; sprinkle with ¼ tsp each salt and pepper. Thread shrimp onto 12 metal skewers.
- Grill shrimp, without grill lid, 2 minutes per side or until shrimp turn pink. Grill corn 2 minutes or until charred.
- Cut kernels from cobs; discard cobs.
- Combine 3 Tbsp oil, 1 Tbsp lemon juice, 1 tsp garlic, ½ tsp salt, and ¼ tsp pepper in a large bowl. Add lettuce, corn, and avocado; toss. Divide salad among 6 plates; top each plate with 2 skewers.
Side Dish Ingredients
- 3 peaches, halved
- 2 Tbsp olive oil
- ½ cup crumbled goat cheese
- ½ cup thinly sliced fresh basil
Side Dish Instructions
- Preheat grill or grill pan to medium-high heat. Brush cut sides of peaches with oil. Grill, without grill lid and cut sides down, 3 to 4 minutes or until grill marks appear.
- Sprinkle with goat cheese and basil.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
381
|
97
|
478
|
| Fat (g) | 24 | 7 | 31 |
| Sat. Fat (g) | 3 | 2 | 5 |
| Protein (g) | 27 | 3 | 30 |
| Carb (g) | 19 | 8 | 27 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 507 | 45 | 552 |
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