Grilled shrimp salad

 

Ingredients

250 gr. shrimps (25-30 pieces), cleaned
1 tbsp. olive oil
1 tbsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
2 heads of lettuce, chopped
1 fl. of corn tea
1 fl. of tea cherry tomatoes, quartered
1 avocado, chopped
4 onions, thinly sliced
​​120 g. cottage cheese
For the cilantro vinaigrette: Juice of 1 lime, 2 tbsp. chopped coriander, 1 tbsp. mustard, 1 tbsp. sugar, 1/3 fl. tea olive oil, salt and black pepper, depending on taste


How to:


Preheat your grill to medium-high heat.
In a glass jar with a lid, combine the lime juice, chopped cilantro, mustard, sugar, olive oil and a pinch of salt and black pepper. Close and shake well to combine all ingredients. Put it aside.
The vinaigrette can be made in advance and stored in the refrigerator. Best served at room temperature. If you have leftover dressing, it can be refrigerated for up to a week.
In a large bowl, add the shrimp. Drizzle with olive oil and season with chili powder, garlic powder, salt, and pepper. Next, skewer the prawns, dividing them into 4 skewers. If using wooden/bamboo skewers, be sure to soak them well so they don't burn completely on the grill.
Place the prawns on the grill and cook for 2-3 minutes per side. The shrimp are ready when they are pink and no longer translucent in the center. Remove the shrimp from the grill and serve as soon as possible.
Add the lettuce to a large plate or bowl and toss with a tablespoon or two of the vinaigrette. Top with chopped grilled shrimp, sweet corn, avocado, cherry tomatoes, scallions, and cottage cheese, and enjoy.