Noon Cooking - June 4, 2013
Shrimp and avocado salad
-1/3 cup sliced red onions
-1/3 cup of corn
-1 teaspoon or paprika
-1/2 cup of chopped ripe tomatoes
- Salt and pepper
-1/3 cup of cilantro
-Salt and pepper
-1/4 cup of honey
-1 tablespoon of lemon juice
- 1 teaspoon of cumin
-1/2 cup of olive oil
In a blender add cilantro, lemon juice, cumin, honey, salt and pepper. Turn the blender on, and let it go for a few seconds, then slowly add the oil.
Turn on the oven, toss the corn in a little bit of oil, then add paprika and toss well. Slide the corn in the oven (350 degrees) and let the corn roast for a good 30 minutes.
In the meantime, turn on the grill and grill the shrimp.
In a large bowl, combine all ingredients (salad, corn, tomatoes, onions and dressing) except avocado and shrimp and toss well.
Plate the salad topping it with the shrimp and the sliced avocado.