Shrimp and corn salad

The salad is made from grilled shrimp and fresh corn, as well as tomatoes, lettuce and avocado.

Ingredients

• Peeled shrimps - 400 g
• Corn - 2 ears
• Tomatoes (sliced) - 2 pcs.
• Avocado (diced) - 1 cup
• Ground chili pepper - 1 tsp
• Vegetable oil
• Romaine lettuce, cut leaves - 6 cups
• For refueling:
• Lime juice - 0.25 cups
• Vegetable oil - 1 tbsp. l.
• Honey - 1 tbsp. l.
• Salt - 0.5 tsp.
• Ground cumin (cumin) - 0.5 tsp.
• Ground black pepper - 1/8 tsp.

Directions

1. In a small bowl, combine all the dressing ingredients.
2. Turn on the grill to preheat to medium-high temperature. Grease the wire rack with oil.
3. Sprinkle the shrimp with chili powder. Peel corn cobs of foliage.
4. Place the corn cobs on the grill rack and fry, turning, for about 12 minutes. Place the shrimps on a wire rack and fry for about 3 minutes on each side. Remove corn kernels from the cobs.
5. In a large bowl, combine corn kernels, shrimp, lettuce, and tomatoes. Drizzle over the salad with shrimp and corn dressing, stir. Add the avocado, gently stir the salad again.
6. Serve the shrimp and corn salad immediately.