I made this Grilled Shrimp Tomato Avocado Salad and put it in a mason jar for a group boating party. The kind of party where you have four boats rafted together and you pass food from boat to boat. It is spicy, fresh and perfect for twelve people. Just grab a fork or a spoon and eat right out of the jar. The shrimp is marinated ahead of time but only takes 3 minutes to cook on the grill. I love how the marinade sticks to the grilled shrimp, even after you toss it in the salad. Of course, you can make and serve this salad in a bowl, but the jar makes it more fun.. The recipe can easily be cut in half for 6 servings. It goes especially well with a cold Corona and a lime wedge.
Prep Time: 20-30 minutes
Marinade Time: 8-12 hours, or overnight for the shrimp
Cook Time: 3 minutes on the grill for the shrimp
1 pint red grape or cherry tomatoes, cut in half
1 pint yellow cherry tomatoes, cut in half
2 (15-ounce) cans black beans, rinsed and drained
1 cup red onion, diced
4 tablespoons jalapeño peppers, seeded and minced
2 teaspoons lime, freshly zested
½ cup lime juice, freshly squeezed
½ cup olive oil
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
1 teaspoon garlic, minced
½ teaspoon cayenne pepper, ground
4 ripe Hass avocados, seeded, peeled and cut into ½ inch pieces
- In a large bowl, mix together, tomatoes, black beans, red onion, jalapeño peppers and lime zest.
- In a medium size bowl, whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables.
- Just before you are ready to serve the salad, fold in the avocados.
3 pound of large shrimp (about 60) fresh or frozen, skins off and deveined
1 large bunch of fresh cilantro
8 scallions, chopped
2 jalapenos, left whole with seeds
2 teaspoons garlic, minced
5 tablespoons lime juice
2 teaspoons ground cumin
Pinch of turmeric
1 tablespoon olive oil
12 lime wedges, for garnish
Cilantro leaves, for garnish
- In a food processor or a blender, place the cilantro leaves and stems, scallions, jalapeños, garlic, lime juice, cumin and turmeric, olive oil. Purée, adding a little water if marinade it too thick.
- Peel the shrimp, leaving the tail intact. Devein the shrimp. Place them in a bowl, and toss with the cilantro purée. Marinated for 8-12 hours or overnight in the refrigerator.
- Prepare a medium hot grill. When ready to cook, place the shrimp on a grill pan and cook until almost done, about 2 minutes. Turn the shrimp over and cook quickly, about 1 minute. Remove shrimp from grill, allow to cool on a pan.
- Divide shrimp among serving plates or pint mason jars and toss or layer with salad.
Garnish: Cilantro leaves and a wedge of lime.
HINT: Use a Canning Jar Funnel to fill the jars. It makes it so much easier. This is also great as a salad, without the grilled shrimp.