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Baby Shrimp Salad

Serve with Anna's Cornbread muffins. These are intended to be one or 2 bites, so as not to be too messy. I often scoop out a little of the muffin to make room for more shrimp.


  • 1 ear corn-on-the-cob, husk removed

  • ¾ cup finely diced avocado (about 1)

  • 1 Tbsp fresh lime juice

  • 2 Tbsp finely minced red onion

  • 1 lb frozen cooked matane baby shrimp, thawed and chopped

  • 1 ½ Tbsp chopped fresh coriander

  • salt & pepper


  • 1.

    Preheat gas grill to high heat. Grill corn until charred lightly on all sides and kernels are bright yellow. Let cool and remove kernels into a bowl.

  • 2.

    Toss all ingredients together and season to taste. The creaminess of the avocado will bind the salad together.

  • 3.

    To serve, cut the top of each muffin and spoon a little shrimp salad in each. Cap with muffin top (optional) and serve.

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