Corn and Shrimp Salad

A refreshing and light salad perfect for summer. The sweetness of the corn pairs perfectly with the succulent shrimp and the tangy lime dressing.

Ingredients - Serves 4

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
In the same skillet, add the corn kernels and cook until they start to char, about 5 minutes. Remove from heat and set aside.
In a large bowl, combine the cooked shrimp, charred corn, diced red bell pepper, and diced avocado.
In a small bowl, whisk together the lime juice, remaining olive oil, salt, and pepper to create the dressing.
Pour the dressing over the salad and toss to combine.
Garnish with fresh cilantro before serving.