Instructions
Cook time: 22 minutes
Adapted from the original ATK recipe for Hungryroot.
Grilled avocado is buttery, crisp + smoky; grilled lime is also a slam dunk—it caramelizes, adding nuance to its acidity; use underripe avocados—they are easier to grill; you will need 4, 12-inch metal skewers
Preheat grill to high, clean + oil grates; cut avocados in ½ + rub with 1 tsp olive oil; zest limes + cut in ½; rub 3 corn with 2 tsp olive oil, ½ tsp salt + ½ tsp pepper; pat shrimp dry + toss with 1 tbsp olive oil + ¼ tsp pepper; thread 6 to 8 shrimp tightly onto each skewer in alternating directions
Grill corn (covered if using gas) til charred on all sides, 10-13 min, turning; grill avocados + limes cut-side down til lightly charred, 2 min; cool corn, avocados + limes, 5 min
Grill shrimp (covered if using gas) 2 min each side until lightly charred + opaque; remove shrimp from skewers + toss with 1 tbsp olive oil + 2 tsp lime zest
Using a spoon, scoop out avocado flesh + cut into 1-inch pieces; cut kernels off cobs; whisk ¼ cup lime juice, 3 tbsp olive oil, ¼ tsp salt + ¼ tsp pepper; add halved romaine, avocado, corn + shrimp; toss + season with salt/pep
