lunch · dairy-free
Charred corn and garlic shrimp salad
Garlic shrimp, blistered corn and avocado on crisp romaine, finished with lime.
- Time
- 25min
- Steps
- 4
Ingredients
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Allergens
Contains crustacean shellfish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the shrimp and garlic in the oil until the shrimp are opaque and have reached 145°F (63°C). Lift them out of the pan.
-
2
Chop the romaine and divide it between two bowls.
-
3
Tip the corn into the same hot skillet and let it char, stirring now and then.
-
4
Top the romaine with the corn, shrimp and avocado, then finish with the lime juice and a pinch of salt.
