Grilled Shrimp with Avocado, Sweet Corn and Soy Relish
Category : Seafood
Bon Appetit Management Co. for the J. Paul Getty Museum, Los Angeles
Yield: 24 servings
Olive oil, divided use 3 cups
Lime juice, divided use 2 1/4 cups
Honey 1/3 cup
Soy sauce, divided use 1/3 + 3/4 cups
Large shrimp (16/20 count), peeled, deveined 6 lb.
Fresh sweet corn kernels 3 lb.
Red onion, diced 1 lb.
Cilantro, chopped 1/3 cups
Garlic, minced 2 Tbsp.
Avocados, peeled, pitted, diced 6
Cilantro sprigs as needed
Combine 1-1/2 cups olive oil, 1-1/2 cups lime juice, honey and 1/3 cup soy sauce in nonreactive bowl.
Add shrimp; turn to coat. Cover and chill 30 minutes.
To prepare relish, combine corn, red onion, 3/4 cup lime juice, 11/2 cups olive oil, 3/4 cup soy sauce, cilantro and garlic. Gently fold in avocado.
Grill marinated shrimp over medium-high heat about 2 minutes per side or until pink and cooked through.
For each serving, plate 4 to 5 grilled shrimp. Top with 2/3 cup avocado, sweet corn and soy relish; garnish with cilantro sprigs.