Grilled Summery Salad

I love making this recipe, it's super easy, tastey, light, and yet still filling. This is something you can make when you're feeling lazy but also still works when serving a crowd, all the ingredients are easy to multiply to make more of.

Equipment

• Smoker (I have an egg-style Kamado Grill) and accessories

Time

1 hour

Ingredients

• 2 ears of corn
• 2 red peppers
• 2 avocados
• 1 pound shrimp
• 4 ounces Queso Fresco
• 5 ounces of baby Arugula
• Chipotle Chili Powder
• Baking Soda
• Wood chips of choice if you have a smoker/grill

Instructions

Prep

1. Defrost your shrimp, pat them dry
2. Season the shrimp with a squirt of lime, salt, Chipotle Chili Powder, and a teaspoon of baking soda
3. Heat up your grill to about 250°F
4. Cut your red peppers in thirds. Remove all seeds.
5. Butter your butter, and add a small amount of Chipotle Chili Powder (sometimes I use Trader Joe's "Everything But the Elote")

Cooking

6. My grill is also a smoker, if your's is as well, I recommend adding a few wood chips of your choice just to add flavor
7. Add your corn and red pepper to the grill, let them cook for about 5 minutes, turning every few minutes
8. Add the shrimp over direct heat, flipping often, and pulling when cooked
9. Slice the avocado and queso fresco
10. Take off the corn and red peppers when they're done. Cut the corn off of the ear into a few bowls. Add the arugala, shrimp, avocado, and queso fresco
11. Add a touch of olive oil and salt
12. Enjoy!