Tex Mex grilled shrimp and corn salad
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- jumbo shrimp
- 6 slice
- **marinade, see link below
- ears fresh corn
- 1 1/2 c
- pico de gallo
- 15 oz
- can goya small red beans
- 4 oz
- cotija cheese
- **roasted tomatillos salsa, opt
1Peel and de-vein shrimp. Make marinade using only enough olive oil to make it a paste. Marinade or wet rub, reduced sodium
2Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
4Make a batch of pico de gallo.Pico de Gallo
Let sit in colander for a little while to make sure juices are removed.
5Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
6Remove hush and wash corn. Season if you'd like with favorite spices. You can also rub it with the marinade you use for the shrimp.
9For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.