Ingredients
- 1 medium-large head cauliflower (or 4 cups frozen cauliflower rice thawed)
- 1 1/4 lbs large (21/25) shrimp, peeled and deveined
- 1 (14 oz) can black beans, drained and rinsed well
- 1 ear corn, shucked and kernels cut from cob, (or 1 cup frozen corn, thawed)
- 1 (4oz) can diced mild green chilies, drained*
- 1/2 cup sliced green onions, white and light green portion
- 1 Tbsp minced garlic
- 2 1/2 Tbsp olive oil
- 1 tsp lime zest
- 2 Tbsp fresh lime juice
- 1 tsp ground cumin
- Salt and freshly ground black pepper
- 1/3 cup chopped cilantro
- 1 small avocado, sliced
Instructions
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Preheat a gas grill over moderately high heat to about 450 – 475 degrees.
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Cut cauliflower florets from head, leaving behind as much stem as possible.
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Working in 2 or 3 batches, pulse florets in a food processor until cauliflower is finely chopped (it should look similar to couscous). Measure out 4 cups and transfer to a large bowl.
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Add shrimp to bowl along with black beans, corn, green chilies, green onions, garlic, olive oil, lime zest, lime juice, and cumin. Season with salt and pepper (about 1 tsp salt 1/4 tsp pepper) then toss gently to evenly coat.
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Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface.
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Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil.
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Bring sides of foil inward then fold together twice and to seal, then fold ends up (and work to leave a little extra space inside for heat to circulate so everything cooks evenly, I like to pull up on the top crimp).
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Grill packets until shrimp has cooked through (it should appear pink in color), about 9 – 11 minutes.
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Carefully open each packet and toss in cilantro. Serve warm with avocado slices
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CL::JG
