This is a print preview of "Grilled Corn And Shrimp Salad" recipe.

Grilled Corn And Shrimp Salad Recipe
by Global Cookbook

Grilled Corn And Shrimp Salad
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

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.