Ensalada de gambas ennegrecidas y maíz

Ingredientes

• 1 lb uncooked large shrimp, peeled and deveined
• 2 Tbsp olive oil, divided
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp oregano
• 1/2 tsp dried thyme
• 1/2 tsp onion powder
• 1/2 tsp lemon zest
• 1/2 tsp salt
• Pinch of cayenne pepper
• 2 heads romaine lettuce (about 8 cups)
• 1 cup fresh or frozen corn (about 2 ears)
• 1 cup grape tomatoes, halved
• 2 mini cucumbers, thinly sliced
• 1 avocado, sliced
• 2 green onions, chopped
• 2 Tbsp cilantro, chopped + more for garnish
• 1/4 cup avocado oil (or olive oil)
• 2 Tbsp fresh lime juice
• 1 Tbsp honey
• 1 tsp red wine vinegar
• 1 clove garlic, minced
• 1/4 tsp ground coriander
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Preparación

1. 1

   Make the dressing: Combine all the ingredients for the cilantro lime dressing in a high-powered blender or food processor and blend until smooth. Set aside.

2. 2

   Prepare the shrimp: In a large bowl, toss together the shrimp with the blackened seasoning until fully coated. Let the shrimp marinate while you char the corn.

3. 3

   Char the corn: Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add corn and cook for about 15 minutes, until corn starts to brown. You can also char ears of corn on the grill. Remove corn and set aside.

4. 4

   Cook the shrimp: In the same skillet, heat another tablespoon of olive oil over medium-high heat. Once the oil is hot, add the shrimp in an even layer and cook about 3 minutes per side, until shrimp are opaque and nicely colored. Remove shrimp and set aside. Optionally, grill shrimp on skewers.

5. 5

   Assemble the salad: In a large serving bowl, combine the romaine lettuce, charred corn, grape tomatoes, cucumbers, avocado, green onions, and chopped cilantro. Drizzle the cilantro lime dressing over the salad, toss gently, garnish with additional cilantro, and serve immediately.