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  • Grilled Corn And Shrimp Salad

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    Grilled Corn And Shrimp Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. 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.
    2. Brush shrimp with oil and grill for 6-8 min till cooked through. Put in bowl and stir in jalapeno, onion and coriander.
    3. Whisk lemon juice, vinegar and salt and pepper. Add in remaining oil in a stream, whisking till emulsified.
    4. Add in shrimp mix and corn kernels and toss.
    5. Serve over salad leaves and garnish with cherry tomatoes.

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