Ingredients
1cauliflower headlarge, or 4 cups frozen cauliflower rice, thawed
1¼lbsshrimplarge, peeled and deveined
1canblack beans14 ounce, drained and rinsed well
1corn earshucked and kernels cut from cob, or 1 cup frozen corn, thawed
4ozcanned mild green chiliesdiced, drained
½cupgreen onionssliced, white and light green portion
1tbspgarlicminced
2½tbspolive oil
1tsplime zest
2tbspfresh lime juice
1tspground cumin
salt and freshly ground black pepper
⅓cupcilantrochopped
1smallavocadosliced
Preparation
Preheat a gas grill over moderately high heat to about 450 to 475 degrees F.
Cut cauliflower florets from the 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 a 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 teaspoon salt and 1/4 teaspoon pepper then toss gently to evenly coat.
Cut 4 sheets of 15×12-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, pull up on the top crimp.
Grill packets for about 9 to 11 minutes until the shrimp have cooked through, it should appear pink in color.
Carefully open each packet and toss in cilantro. Serve warm with avocado slices.
