This delish salad, made from marinated grilled shrimp, roasted corn and creamy avocado and dressed with spicy mayo sauce, is a surefire crowd-pleaser.
What You Need
Original recipe yields 6 servings
1-1/2 lb. uncooked deveined peeled large shrimp
1/3 cup olive oil
2 tsp. dried oregano leaves
2 tsp. paprika
1 clove garlic, minced
4 ears corn on the cob, husks and silk removed
1 avocado, sliced
1/3 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 tsp. hot pepper sauce
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Let's Make It
Heat grill to medium-high heat.
Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.
Serve this main dish with a mixed green salad for a quick-and-easy weekday meal.
For more flavor, marinate shrimp and corn in oil mixture in refrigerator up to 4 hours before removing from marinade and grilling as directed. Discard remaining marinade.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.