-
Grilled Corn And Shrimp Salad
Ingredients
- 4 x ears corn
- 1/4 c. extra virgin olive oil, plus additional to brush corn
- 1 lb medium shrimp, peeled, and, deveined
- 1 med red onion, minced, finely
- 1 med jalapeno chili, chopped, with seeds
- 1/4 c. fresh coriander, minced, finely
- 1 bn watercress or possibly 1 bunch fresh spinach
- 1/4 c. cherry tomato inch salt, to taste inch pepper, to taste
- 2 1/2 Tbsp. fresh lemon, juice
- 1 Tbsp. white wine vinegar
Directions
- Brush the corn with oil and grill at medium high heat for 12-15 min till golden. Let cold. Cut corn kernels from cobs and scrape pulp from cobs.
- Brush shrimp with oil and grill for 6-8 min till cooked through. Put in bowl and stir in jalapeno, onion and coriander.
- Whisk lemon juice, vinegar and salt and pepper. Add in remaining oil in a stream, whisking till emulsified.
- Add in shrimp mix and corn kernels and toss.
- Serve over salad leaves and garnish with cherry tomatoes.
Similar Recipes
Leave a review or comment