Combine lime juice, olive oil, cumin, garlic, syrup, and hot sauce in a small bowl, stirring with a whisk. Place the shrimp in a shallow bowl. Drizzle 1 tablespoon of the lime juice mixture over shrimp, tossing gently to coat. Reserve the remaining lime juice mixture; set aside. Thread shrimp onto metal skewers. Lightly coat corn with cooking spray. Place shrimp kebabs and corn on a grill rack coated with cooking spray. Grill 8 minutes, turning kebabs once and turning corn frequently until browned. Remove from grill; cool slightly.
Remove shrimp from skewers, and place in a large bowl. Cut kernels from ears of corn. Add corn, chopped lettuce, green onions, cilantro, black beans, and plum tomatoes to shrimp. Drizzle reserved lime juice mixture over the shrimp mixture, and toss gently to combine.
Divide tortilla chips evenly among 6 shallow bowls; top each serving with 1 cup shrimp mixture. Combine sour cream and diced avocado in a small bowl; mash with a fork until well blended. Top each serving with about 1 tablespoon sour cream mixture. Serve with a lime wedge, if desired.
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We love this salad. If you can, use fresh corn and grill it, it really does make a difference. Though I usually do some tweaking, didn't change a thing on this recipe and even sought out the blue corn tortilla chips!
Tried this dish for dinner tonight. AMAZING! Of course I "tweaked" it. More shrimp, more lettuce. And, rather than firing up the grill, I oven roasted the corn and caramelized the shrimp over a very hot flame on the cook top. Delicious!!
It's a good recipe. I broiled my shrimp for 4.5 minutes instead of the grill. I definately like that it is filling and full of fresh ingredients. The shrimp was not the star of the dish so it could easily be repeated using any other meats.
Excellent salad! I roasted fresh corn kernels in the oven and quickly broiled the shrimp. I added more lettuce (iceberg worked well in a pinch) and used Szechuan spicy stir-fry sauce in the dressing...as noted in several reviews, the next time I will dice the remaining avocado and include it in the salad. Two of us ate almost the entire salad! I would definitely say that this recipe only serves perhaps three to four people. It's the best!!