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Baby Shrimp Salad

Baby Shrimp Salad
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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.

Ingredients

  • 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
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Method

  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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