Summertime Grilled Shrimp with Grilled Corn and Avocado Salsa over Basmati Rice

     Realizing that it has been ages since I have posted to this wonderful creation, I knew that I would have to show up again with something spectacular.  As a tribute to the backbone of our blog, Melissa, Danielle and I created a dish that SCREAMS Summertime!  Welcome to the wonderful world of the Summertime Grill!

     Here is what you will need:  (This can make four servings but, it only made two for us.)

1 Pound of Shrimp (Peeled and de-veined)
1 Avocado
1 Lime
2 Ears of Sweet Corn
1 Cup of Basmati Rice
Kosher Salt (On Shrimp, and Salsa, to Taste)
Fresh Cracked Pepper (On Shrimp, to Taste)
Onion Powder (On Shrimp, to Taste)
Garlic Powder (On Shrimp, to Taste)

     And here is what you will do!

Grill the corn first, cooking until you get some nice intermittent charring and remove.  Let the corn cool and cut the kernels off, placing in a bowl.

Dice the avocado, mix with the corn, squeeze half of the lime over the salsa and add a pinch of kosher salt.

Season the shrimp with kosher salt, fresh cracked pepper, onion powder, and garlic powder.  Grill until cooked through, 450 degrees for about three minutes on each side until they turn pink and have charring on them.

When you are done, plate the food, squeeze a bit of lime juice over your meal and enjoy! 

I strongly recommend pairing this with a delicious summer beer like Leinenkugel's Summer Shandy or our personal favorite, Kona Brewing Company's Waialua Wheat.

- Chris