Spiced Shrimp with Grilled Corn and Avocado Salsa
Contributing Chef- Abby Reibman-Author of The Desk and The Stove
Looking for the perfect summer canapé or appetizer for your backyard bash? Look no further than The Hostess Handbook! These spicy marinated shrimp are absolutely delicious with the freshness of the salsa. Extremely easy to prepare, this delightful little dish packs a serious punch. Perfect for a warm eve after a day at the beach, all you need now is a pitcher of margs. Ahh living the dream.
Try these spiced shrimp with grilled corn and avocado salsa for the 4th of July! Healthy has never looked so good!
16 jumbo shrimp, peeled and deveined, or 1/12 pounds small shrimp
1 tbl chipotle paste
1 large garlic clove, peeled and finely chopped
1 tsp ground cilantro
a handful of fresh cilantro, roughly chopped
½ tsp ground cumin
½ tsp cayenne pepper
2 tbl olive oil
a few pinches of salt and pepper
2 large tomatoes, concasse
1 large avocado
juice from ½ a lime
1 1/2 cobs of corn
2 scallions, finely chopped
2 jalapeno peppers, finely chopped
a handful each of fresh cilantro and fresh mint, finely chopped
salt and pepper
1- Rinse the shrimp under cold water and dry on a paper towel.
2- Ground together all the other ingredients in a food processor and add the shrimp. Toss to coat and cover with plastic wrap. Let marinate in the fridge for at least 30 min.
3- Meanwhile, prepare the salsa:
- Prepare the corn by rubbing it with olive oil and seasoning with paprika, salt and pepper. Wrap in aluminum foil and grill, turning often, for 10-15 min.
- Cut the avocado into small chunks and toss with the lime-juice. Add the concasse tomatoes, grilled corn and jalapeno peppers. Season with salt and pepper and more lime-juice if necessary. Garnish with the fresh cilantro.
4- Grill the shrimp for 1-3 min on each side and serve with the salsa.