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Grilled Shrimp and Corn Salad with Herb Lime Dressing

Nancy Fuller
  • 35 minutes
  • Serves 4

INGREDIENTS

2 lb

Shrimp, large

2 cups

Arugula

1

Avocado, pitted and diced

1 14 ounce can

Black-eyed peas

1/2 cup

Cilantro, fresh

4

ears Corn

4 cloves

Garlic

1

Jalapeno

1

Lime

1/2 cup

Parsley, fresh

1/2

Red onion

2 tbsp

Tarragon, fresh

1

Kosher salt and freshly ground black pepper

1 tsp

Paprika

1/2 cup

Olive oil

1/2 cup

Butter, salted