There are certain foods that belong together; Pork chops and apples, prosciutto and melon, macaroni and cheese, peanut butter and jelly…. This salad focuses on another great team, shrimp and avocado. Use wild domestic shrimp and perfectly ripe avocado (just barely squeezable) and you can’t go wrong with this one.

Shrimp, Avocado, and Corn Salad: lime-cilantro vinaigrette

Serves 2

Ingredients: 12 cleaned and shelled shrimp (wild and domestic preferred), 2 ripe avocados, 1 ear of fresh corn, 4 large handfuls of local greens (mesclun, mache, baby spinach, or anything else you can find in season), salt and pepper, 1/2 cup extra virgin olive oil, 2 limes, 5 finely chopped sprigs of cilantro, 1 finely chopped shallot.

To make the Vinaigrette: Combine in a small bowl the finely chopped shallot, cilantro, the juice of 1 lime, and a pinch of salt and pepper. Whisk in 1/4 cup of extra virgin olive oil, a little at a time, until it is well mixed and thickens a bit. Taste the vinaigrette and add more lime, salt, or pepper as needed. Set aside.

Remove the kernels from 1 ear of corn. Set a small saucepan over medium heat with 1/4 cup of water in it. Add the fresh corn and simmer for about 3 minutes, until the kernels are tender. Remove from heat and set aside.

Season the shrimp with salt and pepper, and drizzle with olive oil. Cook them for 2-3 minutes per side on a grill or in a broiler. As soon as they are pink all over, they are done! Set them aside and let them cool down to room temperature. Meanwhile, toss your salad greens in a large bowl with 1 or 2 tablespoons of vinaigrette.  

When the corn and shrimp have come to room temperature, add them to the dressed salad greens. Toss well. Add more cilantro-lime vinaigrette to the salad according to taste. Slice the avocados and lie them on top of the salad.

Serve with fresh corn tortillas so you can have the option of shrimp salad tacos!

Easy weeknight dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.

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