1 pound raw shrimp, peeled and deveined
1/2 cup + 2 tbsps extra virgin olive oil
1/4 cup + 2 tbsp diced cilantro
2 limes juiced
1/2 tsp kosher salt
dash of hot sauce (optional)
2 cups corn
2 stalks celery diced
1 cup cherry tomatoes, sliced in half
1 medium cucumber diced
1/2 cup finely diced red onion
1 14 oz can black beans (rinsed)
1 avocado diced
In a food processor or blender combine 1/2 cup olive oil, 1/4 cup cilantro, lime juice, salt and hot sauce if using. Blend together and toss shrimp with half of the dressing mixture. Place the remaining dressing aside and let shrimp marinate for 30 minutes. Heat 2 tbsp olive oil in a non stick skillet and cook shrimp until they are evenly cooked through and fully pink on all sides. About 5 - 7 minutes. In a large bowl combine shrimp with corn, celery, onion, tomatoes, cucumber, black beans, and avocado. Toss with additional salad dressing and serve with extra cilantro. Store in the fridge until ready to eat.
*note if you are eating the next day and want to keep the avocado vibrant and green, add to the salad when you are ready to serve.