Grilled Shrimp Salad

Ingredients

• ¾ cup olive oil
• 1 cup fresh cilantro (packed)
• ⅓ cup apple cider vinegar
• 3 tablespoons fresh lime juice (about 2 small limes)
• 3 tablespoons honey
• 2 chipotle peppers in adobo sauce
• ½ teaspoon salt (more or less to taste)
• 1 - 1 ½ pounds large deveined and peeled shrimp (you may leave the tails on for presentation if desired)
• 2 roughly chopped romaine lettuce hearts (about 7-8 cups)
• 1 (14-ounce) can drained and rinsed black beans
• 1 cup diced avocado (1 large avocado)
• 2 medium ears of sweet corn (shucked, or 1 (14-ounce) can drained and rinsed sweet corn)
• ½ cup thinly sliced red onion (half a medium onion)
• 1 pint halved cherry tomatoes

Steps

1. 1

   Add ¾ cup olive oil, 1 cup fresh cilantro, ⅓ cup apple cider vinegar, 3 tablespoons fresh lime juice, 3 tablespoons honey, 2 chipotle peppers in adobo sauce, and ½ teaspoon salt to a blender and blend until smooth and combined. Taste and adjust the salt as needed.

2. 2

   Add ¼ cup of the dressing to a bowl with 1 - 1 ½ pounds large deveined and peeled shrimp to marinate for 15 minutes. Set the remaining dressing aside.

3. 3

   Heat the grill to medium heat.

4. 4

   While the shrimp marinates, place 2 medium ears of sweet corn onto the grill and cook for 10-12 minutes, rotating a few times.

5. 5

   After it is done marinating, thread the shrimp onto metal skewers and place them on the grill. Cook for 2 minutes, then flip the skewers and cook for 2 additional minutes. Remove the shrimp and the corn from the grill.

6. 6

   Carefully cut the kernels off the cob.

7. 7

   Assemble the salad by tossing 2 roughly chopped romaine lettuce hearts, 1 (14-ounce) can drained and rinsed black beans, 1 cup diced avocado, ½ cup thinly sliced red onion, 1 pint halved cherry tomatoes, and the corn kernels with the dressing.

8. 8

   Top the salad with the shrimp and serve immediately.