Grilled Corn Salad With Marinated Shrimp
Serves: 2
Jolie Turcotte
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
44
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cloves
Garlic (smashed)4 tbsps
Olive Oil2 tbsps
Canola Oil1
Salt2 cups
Cherry Tomatoes (halved)1 small
Red Bell Pepper (finely chopped)1.5 cups
Paprika3 cup
Sugar3.75 tbsps
Onion PowderDirections:
1
Watch how to make this recipe
2
Special equipment: Skewers, if wooden, soak in water for about 20 minutes Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender
3
Place the shrimp in a medium bowl, add the marinade and toss to coat
4
Cover the bowl with plastic wrap and marinate for 20 minutes
5
Preheat grill to medium-high
6
Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done
7
Transfer to serving plates and serve with the corn salad alongside
8
Preheat grill or broiler to medium heat
9
Rub corn with canola oil and season with salt and pepper
10
Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned
11
Remove from grill and allow to cool
12
Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula
13
In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste
14
Toss the salad with the dressing and serve at room temperature
15
Mix all ingredients in a bowl and stir until combined
16
Keep in an airtight container for up to 6 months