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Pregistry’s Friday Recipe: Shrimp Tomato Corn Salad

Talk about summer on a plate!

This easy, delicious main course salad is one you will want to bookmark and serve all summer long!

Toss shrimp in a simple marinade of lime juice, garlic, olive oil and cumin, then grill it up with fresh corn. Toss in more lime juice and oil along with cherry tomatoes, cubed avocado and fresh chopped cilantro! We like to serve with crumbed feta and tortilla strips but top as you like!

We took advantage of warm temps and the grill here, but you can easily make it in the broiler!

Shrimp Tomato Corn Salad:

  • 2 pounds large shrimp, peeled and deveined
  • 4 cloves garlic, peeled and crushed
  • 1/2 cup fresh lime juice, divided
  • 2 teaspoons cumin
  • 6 tablespoons extra virgin olive oil, divided
  • Salt and pepper
  • 1 pint cherry tomatoes, halved
  • 2 ears corn
  • 4 ripe avocadoes
  • 1/2 cup chopped fresh cilantro
  • Crumbled feta, tortilla strips and lime wedges, to accompany

Place the shrimp, garlic, 1/4 cup of the lime juice, cumin and 2 tablespoons of the olive oil in a large Ziploc bag. Season with salt and pepper, combine the ingredients well and refrigerate for 30 minutes.

Place the halved tomatoes in a bowl, season with salt and toss to coat – set aside.

Heat the grill according to instructions.

Thread the shrimp on metal skewers. Remove all but the innermost layer of corn husks. Grill the shrimp till just cooked through and the corn till char marks appear.

In a large serving bowl whisk the remaining 1/4 cup of lime juice with the remaining 1/4 cup of olive oil. Slice the kernels off the corn and add to the bowl along with the shrimp and tomatoes.

Just before serving halve and cube the avocadoes and add to the bowl with the chopped cilantro. Toss to coat. Serve, passing the feta, tortilla strips  and lime wedges separately.

Sheri Silver
Sheri Silver is a mother of three, blogger and food photographer. Sheri has been a serious home cook and baker for over 30 years, with a passion for design that dates back to her college years as an architecture student. Food photography was the natural marriage of these two interests, and she’s been creating delicious recipes and food images for almost 10 years. When not working, Sheri can be found exploring New York City and beyond with her family.

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