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Lorenza Ávila

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Recipe

Grilled Shrimp Salad with Lemon Dressing

20 mins
Low
8
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A rich and healthy salad with shrimp, lettuce, corn, tomatoes and avocado.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 300 grams jumbo shrimp, peeled and deveined
  • 1 tablespoon pequin pepper
  • 2 corn, roasted
  • 6 cups lettuce, chopped
  • 2 tomatoes, large cut into slices
  • 1 avocado, small cubed
  • 1/4 cups lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 tablespoons salt
  • 1/8 tablespoons black pepper

Preparation

Heat a grill or skillet over high heat.
Season the shrimp with the chili pepper and place on the grill. Cook for 6 minutes on one side and 3 minutes on the other side, remove from the grill.
Now place the corn on the grill and cook for 12 minutes, turning every couple of minutes. Remove from the grill and with a knife shelling the ears of corn.
In a large bowl, mix the shrimp, lettuce, corn, and tomatoes.
In a small bowl make the dressing combining lemon juice, oil, honey, salt and pepper.
Pour the dressing over the salad, mix and serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Alicia Mora
01/03/2013 13:47:25
Suena rico La preparare ;)
Anonymous
28/02/2013 16:20:09
muy buena receta yo me pondre hacer esta receta suena deliciosa

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