GRILLED SHRIMP SALAD WITH CORN AND AVOCADO
Provided by Katie O'Kennedy
Categories Salad Fruit Leafy Green Herb Shellfish Vegetable Seafood Shrimp Avocado Corn Summer Grill/Barbecue Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 17
Steps:
- For dressing:
- Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.
- For salad:
- Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact.
- Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.
- Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.
- Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.
- *Available at some supermarkets, Italian markets, and specialty foods stores.
- **Available at some supermarkets and specialty foods stores or online from tienda.com.
GRILLED SHRIMP, RED PEPPER AND CORN SALAD
Provided by Moira Hodgson
Categories salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
- Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
- Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
- Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED SHRIMP & ROASTED CORN SALAD
This delish salad, made from marinated grilled shrimp, roasted corn and creamy avocado and dressed with spicy mayo sauce, is a surefire crowd-pleaser.
Provided by My Food and Family
Categories Shrimp
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Thread shrimp onto skewers; place in shallow dish. Mix next 4 ingredients. Pour half over shrimp; turn to evenly coat shrimp. Pour remaining half over corn; turn to evenly coat corn.
- Grill shrimp and corn 3 to 4 min. or until shrimp turn pink, turning shrimp occasionally. Transfer shrimp to plate. Continue to grill corn 9 to 11 min. or until tender, turning occasionally. Remove from grill.
- Cut kernels from ears of corn; place in medium bowl. Remove shrimp from skewers. Add to corn with avocados, mayo and hot sauce; mix lightly.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 970 mg, Carbohydrate 17 g, Fiber 3 g, Sugar 4 g, Protein 23 g
SHRIMP, AVOCADO & ROASTED CORN SALAD
Make and share this Shrimp, Avocado & Roasted Corn Salad recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- To Make The Salad:
- Heat a skillet over high heat. Add the corn kernels and let them dry-roast for about 6-8 minutes, stirring occasionally, until their edges begin to brown and caramelize. Transfer the corn to a plate to set aside.
- Reduce heat to medium-high. In the same skillet, add the bacon. Fry for about 6 minutes, stirring ocassionally, until crispy. Remove the bacon with a slotted spoon, leaving the grease in the skillet.
- Season shrimp with ancho or chipotle powder. Add the shrimp and saute until cooked through, about 2 minutes per side (depending on the size of your shrimp). Remove shrimp and set aside.
- Assemble your salads by tossing together the Romaine, corn, bacon, shrimp and avocado. Drizzle with dressing and serve.
- To Make The Dressing:
- Whisk together all ingredients until blended. Season with salt and pepper.
Nutrition Facts : Calories 647.3, Fat 42.8, SaturatedFat 7.5, Cholesterol 169.1, Sodium 1255.7, Carbohydrate 47.9, Fiber 11.3, Sugar 11.7, Protein 25.6
GRILLED STREET CORN SALAD WITH CILANTRO BUTTER SHRIMP, PICO DE GALLO AND AVOCADO PURéE
Categories Salad Side Shrimp Corn Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 29
Steps:
- Make the corn salad:
- Prepare the grill (medium-high heat). Grill the corn on the grill rack, covered, turning occasionally, until lightly charred in spots, about 10 minutes. Using tongs, transfer the corn to a platter and let it cool, then cut the kernels from the cob. In a bowl toss the corn with the remaining corn salad ingredients. Season the salad with salt and freshly ground black pepper.
- Make the pico de gallo:
- Toss together all the pico de gallo ingredients and season the salsa with salt and additional fresh lemon and lime juice, if necessary.
- Make the avocado purée:
- Scoop the avocado flesh into a blender and add the mango and lime and lemon juices. Blend the mixture until it is smooth, then, thin the purée, if necessary. with water. Season the purée with salt.
- For the prawns:
- In a medium skillet over moderately high heat, melt the butter, then stir in the cilantro. Add the prawns and sauté, turning them occasionally, until they turn pink and are just cooked through, about 4 to 6 minutes. Season the prawns with salt.
- Plate the dish:
- Divide the corn salad among 4 plates, spooning it onto the center of each plate, and top each serving with a prawn. Spoon the pico de gallo over the prawn and drizzle it with the avocado purée.
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- Place the shrimp into a bowl and sprinkle with the seasonings. Add lime juice, zest, and oil and mix well to evenly coat.
- Cook the shrimp skewers for about 2-3 minutes on each side, or until shrimp is pink and opaque.
- Meanwhile, in a salad bowl, add chopped avocado, onion, cherry/grape tomatoes, jalapeño, and cilantro. Stir in the juice of 1 lime, and season with salt and pepper to your taste.
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- Make the dressing/marinade in a medium-sized bowl by mixing together the lime juice, soy sauce, jalapeno, garlic, red pepper flakes, cumin and cilantro. Slowly whisk in the extra-virigin olive oil.
- Add the shrimp to a large plastic ziplock bag, or a bowl, and pour enough of the marinade into the bag to fully coat the shrimp. Close the baggie (or cover the bowl with plastic wrap) and place in the refrigerator for 1 hour. Save the remaining marinade for the dressing (there should be approx. 1/2 to 3/4 cup left).
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