CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL

CHILE-RUBBED SHRIMP WITH AVOCADO CORN COCKTAIL image

Yield 4

Number Of Ingredients 20

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16 Jumbo Shrimp (about 1-1/2 lbs) peeled and deveined
1 tbsp ancho chile powder
1-1/2 tsp garlic salt
1 tsp ground coriander
1 tsp dried oregano
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp ground black pepper
2 tbsp EVOO
For Corn Salsa
1 avocado, cut into 1/4 inch dice
2 to 3 tbsp fresh lime juice
1 ripe red tomato, seeded and cut into 1/4 inch dice
1 ear sweet corn
1 Scallion - white and green parts, finely chopped
1 to 2 jalapeno or serrano peppers, seeded and minced
1/4 cup fresh cilantro
Coarse sea or kosher salt
Freshly ground black pepper
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Steps:

Place the chile powder, garlic salt, coriander, oregano, cummin, and pepper in mixing bowl and toss. Add the shrimp and toss to coat. Add oil and let marinate in fridge for 30 minutes or 1 hour. Grill on grill pan. For Salsa Toss the avocado with 2 tbsp lime juice. Add the tomato. Cut the corn off the cob and add. Add the onion, jalapeno and cilantro. Taste and add salt, pepper and lime juice as needed.