Grilled Tequila Lime Shrimp with Black Bean Corn Salad
With the flavors of lime, tequila, and some sriracha for heat, this shrimp salad is perfect for lunch or dinner during the summer! It’s fresh, quick, and packed with flavor!
2lbshrimppeeled with tail on, thawed, and patted dry (if frozen)
2tbspwhite wine vinegar
2clovesgarlic
2cupsfrozen cornor freshly cooked corn and cut off the cob
1canblack beansrinsed and drained
12ozcherry tomatoescut in half
1dicedavocado
½cupchopped cilantro
¼cupchopped basil
4ozcrumbled feta
Instructions
In a 2 cup measuring glass, combine the lime juice, tequila, salt, sriracha, cumin, and olive oil. Whisk to combine and pour half the marinade into a bowl.
Add shrimp to the bowl, working marinade around. Place in refrigerator and chill for 30 minutes to 1 hour.
Preheat grill and soak 6 skewers in water for 30 minutes.
Once marinated, place each shrimp on 2 skewers to keep is flat while grilling.
Grill shrimp over direct heat, 3-4 minutes per side until the meat turns opaque. Remove from grill and rest while making the salad.
To make the salad dressing, combine reserved marinade with white wine vinegar and minced garlic. Set aside.
To make the salad, combine the corn, black beans, tomatoes, avocado, cilantro, and basil. Pour the dressing over the salad and stir to combine.
Top the salad with shrimp and feta.
Video
Notes
This salad is delicious with hot or room temperature shrimp. It’s also great the next day with the shrimp stirred into the salad.