Honey Lime Shrimp with Avocado & Corn

Yield: 4 main or 6-8 appetizer servings; dressing yield = 1/2+ cup

I often pair this light tasting salad with a side of vine ripened tomatoes and cornbread or a crusty roll. For an element of crunch, a handful of tortilla chips offers a welcome addition.

Ingredients

For the salad:

1 pound medium or large shrimp, cooked and peeled (see Tips)
2 medium avocados*, chopped
1 cup fresh corn kernels** (may use frozen and thawed)
1/4 cup chopped fresh cilantro (may substitute fresh basil, parsley, or a mix of fresh herbs)
2 tablespoons minced red onion
Optional for a heartier meal: quinoa, couscous, or grain of choice, cooked and cooled to room temperature

For the Honey Lime Vinaigrette:

1/4 cup freshly squeezed lime juice
2 tablespoons honey
2-1/2 tablespoons olive oil
1/2 teaspoon salt and several grinds of the pepper mill
A pinch (1/16 teaspoon) cayenne pepper, or more to taste (alternatively, I sometimes use 1 teaspoon sriracha sauce)

For the dressing: In a small bowl, whisk together all of the ingredients, or put in a jar and shake well. The dressing may be made earlier in the day and can sit on the counter for 2 hours or be covered and refrigerated for longer storage. Shake or stir well before using.

For the salad: Combine the first 5 ingredients. Gently stir in the vinaigrette to coat. Cover and chill for an hour or so.

If desired, plate over or alongside quinoa or grain of choice.

Notes

*For this recipe, it’s best to use avocados that are ripe but not too soft.

**The corn may be cooked according to your preferred method, and a few leftover ears of corn on the cob from last night’s dinner are fair game. If corn is really fresh, you may choose to use it raw.

Tips

How to quickly cook shrimp:

For added convenience, precooked shrimp is readily available, but when starting with raw, you may cook the shrimp (in this case peeled and deveined with tail removed) according to your favorite method or use one of the following options:

To grill: Lightly coat with oil, season with salt and pepper, and grill over medium heat, 2-3 minutes per side, or until pink and just cooked through the center.
To broil: Lightly coat with oil, season with salt and pepper, and broil the shrimp 4 inches from the heat for 1-1/2 to 2 minutes on each side.
To cook on the stovetop: Lightly season the shrimp with salt and pepper and sear in a skillet preheated to medium-high with just enough oil to lightly coat the pan. Cook until pink and no longer translucent, about 4-5 minutes total.
For added flavor with any of these cooking methods, you could season the shrimp with an optional 1/2 teaspoon or so each of chili powder and cumin or a light sprinkle of Old Bay.

To quickly thaw frozen shrimp: Place the shrimp in a colander, and then place the colander in a larger bowl, pot, or sink filled with cold water. Let the shrimp sit for 5-10 minutes, swishing occasionally with your hand to break up any frozen clusters. When thawed, remove the colander from the water, rinse with cold water and squish one more time to make sure no icy clumps remain. Drain well and pat dry.