Description
These smoky-sweet bowls have glazed honey lime grilled avocado, spicy shrimp, tomato and corn! Top them with gluten-free nacho chips for a healthy, summer meal that’s packed with flavor!
Ingredients
- FOR THE BOWL:
- 1 ear (large) Corn
- 1 Large Tomato, Halved
- ½ Jalapeno Pepper, Seeds Removed
- ½ heads Romaine Lettuce
- Cilantro For Garnish
- Sliced Green Onion For Garnish
- ½ cups Udi’s Gluten Free Simply Salted Ancient Grain Crisps, Crushed (about 20 Chips)
- FOR THE SHRIMP AND AVOCADO:
- 2 Tablespoons Honey
- 2 teaspoons Fresh Lime Juice, Plus Additional For Garnish
- 1 teaspoon Jalapeno, Minced
- Salt
- ½ pounds Shrimp, Peeled And De-veined
- 1 Large Avocado, Halved And Seed Removed
Preparation
Preheat grill to medium high heat.
Once hot, place corn, tomato halves (cut-side down) and jalapeno (cut-side down) onto the grill and cook until nice and charred, turning the corn around every few minutes. The corn and tomatoes will take about 10 minutes, and the jalapeno about 5 minutes. Once cooked, transfer all to a plate and cover to keep warm.
In a small bowl, whisk together honey, lime juice and jalapeno for the glaze, seasoning with a pinch of salt.
Place the shrimp in a medium bowl and toss with half of the glaze (about 1 tablespoon total.) Additionally, rub the cut-side of the avocado with some of the glaze. You should have some glaze remaining. Set this aside, along with the bowl of shrimp to marinate.
Spray the grill generously with the cooking spray and place the avocado halves cut-side down onto it. Additionally, spray the half head of romaine with cooking spray and place it directly onto the grill.
Cook until the avocado and romaine have nice grill marks and they both soften. You’ll need to turn the romaine every minute or so. This takes a total of 4–5 minutes. Remove from heat, and cover to keep warm.
Generously spray the grill with cooking spray again and place the shrimp directly onto the heat. Cook until no longer pink, only about 1 minute per side.
Place the soft, grilled tomato into a medium bowl. Dice the grilled jalapeno and add it into the bowl with the tomato, mashing the two together with a fork until the tomato is almost sauce-like. Then, use a sharp knife the cut all the corn kernels off the cobb. Additionally, roughly chop the romaine lettuce.
Divide all the grilled food between bowls, garnishing with a good amount of cilantro, green onion, a pinch of salt, and another squeeze of fresh lime juice. Finally, drizzle the remaining glaze over the bowls and top with Udi’s crisps. Devour.
