Grilled Shrimp Salad With Corn And Avocado
Serves: 3
Cody DuBuque
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
48
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
6 tbsps
Orange Juice3.5 tbsps
White Wine Vinegar2 tbsps
Chives (chopped fresh)1.5 tsps
Orange Peel (finely grated)3 large
Corn (ears of, husked)Directions:
1
For dressing: Whisk first 4 ingredients in small bowl to blend
2
Whisk in olive oil, then truffle oil, if desired
3
Season with salt and pepper
4
Whisk first 4 ingredients in small bowl to blend
5
Whisk in olive oil, then truffle oil, if desired
6
Season with salt and pepper
7
For salad: Bring small saucepan of water to boil
8
Add pearl onions and boil 3 minutes
9
Drain; cool onions slightly
10
Peel onions, leaving root ends intact
11
Do ahead: Dressing and onions can be made 2 hours ahead
12
Cover separately and let stand at room temperature
13
Prepare barbecue (medium heat)
14
Thread onions on skewers; thread shrimp on separate skewers
15
Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets
16
Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper
17
Sprinkle shrimp on both sides with smoked paprika
18
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
19
Transfer vegetables, shrimp, and bread to work surface
20
Cut corn kernels off cobs; place corn kernels in very large bowl
21
Remove shrimp and onions from skewers and add to bowl
22
Add mâche and avocados to bowl
23
Toss salad with enough dressing to coat
24
Season to taste with salt and pepper
25
Transfer salad to large rimmed platter and serve with bread
26
*Available at some supermarkets, Italian markets, and specialty foods stores
27
**Available at some supermarkets and specialty foods stores or online from tienda
28
Com
29
Bring small saucepan of water to boil
30
Add pearl onions and boil 3 minutes
31
Drain; cool onions slightly
32
Peel onions, leaving root ends intact
33
Do ahead: Dressing and onions can be made 2 hours ahead
34
Cover separately and let stand at room temperature
35
Prepare barbecue (medium heat)
36
Thread onions on skewers; thread shrimp on separate skewers
37
Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets
38
Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper
39
Sprinkle shrimp on both sides with smoked paprika
40
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
41
Transfer vegetables, shrimp, and bread to work surface
42
Cut corn kernels off cobs; place corn kernels in very large bowl
43
Remove shrimp and onions from skewers and add to bowl
44
Add mâche and avocados to bowl
45
Toss salad with enough dressing to coat
46
Season to taste with salt and pepper
47
Transfer salad to large rimmed platter and serve with bread
48
*Available at some supermarkets, Italian markets, and specialty foods stores
49
**Available at some supermarkets and specialty foods stores or online from tienda
50
Com