Ensalada de Langostinos a la Parrilla con Vinagreta de Miel y Lima

Ingredientes

• 1 lb. of raw large shrimp, deveined and shells removed
• 1 teaspoon of fresh lime zest
• 1 chipotle pepper in adobe sauce, minced
• 1 garlic clove, minced
• 2 tablespoons of fresh lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 tablespoons of olive oil
• 1 1/2 Tablespoons of lime zest
• 2 garlic cloves, minced
• 1 1/2 Tablespoons of honey
• 2 Tablespoons of fresh cilantro, chopped
• 1/2 teaspoon red pepper flakes
• 1/4 cup of lime juice
• 1/2 cup of olive oil
• salt & pepper
• 6 cups chopped green leaf lettuce
• 1 roasted red pepper, diced
• 2 ears of corn, shucked
• 1 15oz. can of low sodium black beans, drained and rinsed
• 1/3 cup red onion, sliced
• 1 avocado, sliced
• 3/4 cup halved cherry tomatoes

Preparación

1. 1

   Make Vinaigrette: Add lime zest, garlic cloves, honey, fresh cilantro, red pepper flakes, lime juice, olive oil, and salt & pepper to a bowl. Whisk together all ingredients until emulsified and combined. Set aside.

2. 2

   Make the Marinade: In a medium sized bowl, mix lime zest, chipotle pepper in adobe sauce, garlic clove, fresh lime juice, salt, pepper, and olive oil. Whisk to combine. Add in prepared shrimp and toss to coat the shrimp with marinade.

3. 3

   Let shrimp marinade for 30 minutes.

4. 4

   Heat the grill to medium-high heat. Place shrimp in a grill basket or on skewers and grill for 3-4 minutes or until shrimp is pink. Add corn to the grill, and grill for 2-3 minutes per side or until slightly charred.

5. 5

   Remove from grill, and set aside.

6. 6

   Slice corn off the cob.

7. 7

   Assemble the Salad: Add green leaf lettuce, roasted red pepper, corn, black beans, red onion, avocado and grilled shrimp. Drizzle with dressing or serve on the side.