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Ingredients
1 pound shrimps, shelled and deveined
1 ripe avocado, diced
1 cup sweet corn
1 jalapeno pepper, minced
⅓ of small red onion, diced
fresh cilantro, chopped
1 cup cherry tomatoes
olive oil
salt and pepper
McCormick paprika - gluten free
1 lime, juice
Instructions
- Thread shrimps and tomatoes on bamboo skewers. Drizzle olive oil over shrimps and
season with salt, pepper and paprika. - Place the corn in a microwavable bowl, add enough water and microwave on high for 5 minutes then drain.
- In a medium bowl, combine corn, avocado, red onion, some cilantro, 3 tablespoons olive oil, jalapeno, lime juice and season with salt and pepper.
- Grill shrimps for few minutes until done. Serve with the avocado salsa.
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