• Mexican Grilled Shrimp Salad

    Fully Loaded Mexi-Cali meal has everything you could wish for, tender grilled shrimp, kernels of sweet corn, avocado and juicy watermelon. All these delectable flavors come together in a combination your tastebuds will savor . . .

    3 ear(s) fresh corn, shucked
    2 medium zucchini, thinly sliced on an angle
    1 pound(s) (large) shrimp, shelled, deveined
    1/4 cup(s) extra-virgin olive oil
    3 tablespoon(s) (from 2 limes) fresh lime juice
    1 teaspoon(s) cayenne pepper sauce
    1/4 teaspoon(s) ground cumin
    1/4 teaspoon(s) ground coriander
    1/4 teaspoon(s) salt
    1 avocado, thinly sliced
    2 cup(s) (about 12 ounces) watermelon, cut into 1/2-inch chunks
    3/4 cup(s) corn chips (like Fritos), crushed
    1 cup(s) fresh cilantro leaves

    Heat the grill on a Medium setting, lightly brush with oil to prevent the shrimp from sticking. Once the grill is hot, add the corn and grill, turning every couple of minutes to evenly "mark" the corn. The corn will take about 8 minutes to cook in all. Brush the zucchini lightly with olive oil and grill both sides for about 4 minutes per side.

    Add the shrimp (again, ensure the grill is lightly oiled to prevent sticking) until they are opaque throughout, turning over once halfway through cooking.

    In small bowl, whisk together oil, lime juice, pepper sauce, cumin, coriander, and salt.

    Cut kernels off ears of corn. The easiest way to do this is to place the ear of corn in the center of a bundt pan. Then run a serrated knife down each side, effectively sawing the kernels off.

    Arrange the grilled zucchini and avocado slices on platter. Top with corn, shrimp, and watermelon.

    If you prefer, the Salad can be made ahead up until this point, then covered and refrigerated for up to 4 hours.

    To serve, sprinkle generously with crumbled corn chip and then drizzle with dressing. Top with chopped cilantro leaves and enjoy!

    Can Stock Photo Inc. / Kolpakova
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