Grilled Southwestern Shrimp Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine the shrimp with olive oil, lime juice, chili powder, cumin, and garlic powder. Let it marinate for 15 minutes.
• STEP 2.Preheat the grill to medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side, until cooked through.
• STEP 3.In a large bowl, combine the grilled shrimp, corn, bell peppers, avocado, cherry tomatoes, and cilantro.
• STEP 4.In a small bowl, whisk together the lime juice, olive oil, honey, cumin, chili powder, and salt to make the dressing.
• STEP 5.Drizzle the dressing over the salad and toss to combine. Serve the salad chilled and enjoy!

Cooking Tips

• If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
• You can add some diced jalapenos or a dash of hot sauce to the dressing for an extra spicy kick.
• Feel free to customize the salad by adding other vegetables like red onion, cucumber, or black beans.

Storage and Serving

• This salad is best served fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.
• To serve, you can add some tortilla chips or crispy tortilla strips for added crunch.
• Serve the salad as a main dish for a light lunch or dinner, or as a side dish for grilled meats or tacos.