Tex Mex grilled shrimp and corn salad
·**marinade, see link below
3ears fresh corn
1 1/2 cpico de gallo
15 ozcan goya small red beans
4 ozcotija cheese
·**roasted tomatillos salsa, opt
How to Make Tex Mex grilled shrimp and corn salad
- Rub marinade on shrimp and let sit in fridge for about 1-2 hr prior to grilling.
- Drain and rinse can of beans. Mix together with well drained pico de gallo. Let sit until corn is grilled.
- Remove 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.
- For a pretty presentation place salad on plate and top with grilled shrimp. Serve with tomatillos salsa if desired.