Grilled Corn & Shrimp Summer Salad

• servings: 4-6 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

CORN SALAD

5 corn on the cob, cooked on the grill or by boiling, then cut off the cob

~2 cups peeled shrimp

1 tbsp + 1/4 cup olive oil

2 cups cherry tomatoes, halved

1 bunch fresh cilantro, chopped finely

4 green onions, chopped

1 avocado, pitted and cubed

juice of 1 lime

2/3 cup crumbled feta

1/4 cup apple cider vinegar

additional salt and pepper to taste

SPICE MIX

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp chili powder

1/2 tsp smoked paprika

Directions

Start by covering your shrimp in 1 tbsp of the olive and half of the spice mix, then place on the grill or on a skillet over medium heat (if you’re grilling your corn, put it on at the same time). Cook for about 5 minutes on one side and 3 minutes on the other, or until shrimp is fully cooked. Set aside.

In a large salad bowl, add all of the corn, cherry tomatoes, cilantro, green onion, avocado, lime juice, feta, 1/4 cup of olive oil, apple cider vinegar, and remaining spice mix. Mix well, then toss in the grilled shrimp.

Season as needed with additional salt and pepper and chill until serving. Keep in the refrigerator for up to 3 days. If storing ahead of time, I recommend omitting the avocado and adding in right before serving.

Notes

Only a dash of ACV and a swueeze of lime