Ingredients

The following ingredients have 4 Servings
  • 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)

Instruction

  • Preheat a gas grill over moderately high heat to about 450 - 475 degrees. 
  • Cut cauliflower florets from head, leaving behind as much stem as possible. 
  • 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. 
  • 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.
  • Cut 4 sheets of 15 by 12-inch heavy duty aluminum foil. Lay sheets individually on a flat surface. 
  • Divide shrimp mixture evenly among foil sheets, placing each mound in the center of the foil. 
  • 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).
  • Grill packets until shrimp has cooked through (it should appear pink in color), about 9 - 11 minutes. 
  • Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
  • Recipe source: Cooking Classy