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Salads | |
| 1 pound large shrimp, shelled and deveined 5 tablespoons olive oil Juice of 3 limes 2 tablespoons minced garlic Pink Himalayan salt Freshly ground black pepper 6 ears corn, shucked Two 14-ounce cans black beans, drained and rinsed 1 small bunch cilantro, chopped | |
| Skewer the shrimp onto metal skewers and place on a baking sheet. Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes. Preheat a grill to medium-high heat. Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob. Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise. Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving. | |
Excellent | |
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