Grilled Mexican Shrimp Corn (Print Version)

# Ingredients:

→ Salad Ingredients

01 - 6 to 8 cups of butter lettuce or chopped green leaf lettuce
02 - 1 can (15 ounces) of black beans, drained and rinsed
03 - 1 diced large avocado
04 - 1 pound of raw shrimp, peeled and deveined
05 - 2 fresh corn ears with husks and silk removed
06 - 1 large tomato, diced (preferably Roma or beefsteak)
07 - 4 ounces of crumbled queso fresco cheese
08 - Chopped fresh cilantro for optional garnish
09 - Black pepper and sea salt to your liking

→ Ancho Chili Lime Marinade

10 - 1½ tablespoons chili powder (ancho)
11 - ¼ cup olive oil
12 - A teaspoon of freshly grated lime peel (zest)
13 - 1½ tablespoons of freshly chopped thyme
14 - 4 cloves of minced garlic

→ Extras

15 - Wooden sticks, soaked in water for at least half an hour

# Instructions:

01 - Grab a medium bowl and mix olive oil, chili powder, chopped thyme, fresh lime zest, and minced garlic. It’s a blend of citrusy tang and smoky spice that pairs perfectly with shrimp.
02 - Dry off the shrimp with paper towels. Thread them on the soaked wooden sticks, keeping a little space between each piece so they cook evenly. Use a brush to coat the shrimp all over with the marinade and sprinkle with salt and black pepper. Let them sit for about 15–30 minutes while you start prepping other ingredients.
03 - Get your grill ready to medium heat and oil the grates lightly. Spray the corn with a little olive oil and add a pinch of salt. Grill for about 14–16 minutes, flipping it every 4 minutes until the kernels get tender and slightly charred. Cool it down before slicing off the kernels.
04 - Turn the grill heat up to high. Place the shrimp skewers on and grill them for 1½–2 minutes on each side. You’ll know they’re done when they’re pink and firm, with a hint of grill marks. Let them rest for a bit after pulling them off.
05 - Toss the chopped lettuce with black beans and the diced tomato in a big bowl. Then stir in the sliced corn kernels, creamy avocado, and crumbled queso fresco.
06 - Set the shrimp on top of the salad, either still on the sticks for flair or off for easier serving. If you like, sprinkle some cilantro as a garnish. Serve it right away with dressing like a tangy lime-cilantro vinaigrette.

# Notes:

01 - Swap the shrimp for grilled chicken, turkey slices, or tofu if you'd like.
02 - Chop veggies, make the marinade, and grill the corn ahead of time to save effort later. Put everything together when it’s time to eat.
03 - Want some heat? Add jalapeños or cayenne pepper.
04 - Mix lime juice with diced avocado to stop it from browning.
05 - Switch up the cheese—try cheddar, goat cheese, or even feta for fresh flavor.
06 - Serve alongside salsa, warm tortillas, or Mexican rice for a filling spread.
07 - A tangy dressing like honey-lime or lime-cilantro vinaigrette is the ideal match for this salad.

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