Grilled Shrimp And Corn Salad With Herb Lime Dressing
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
35
Spice
52
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Salted Butter (1 stick)4 cloves
Garlic (finely chopped)2 cups
Arugula (chopped)1 cup
Olive Oil2 tbsps
Tarragon (chopped fresh)1 tsp
PaprikaDirections:
1
Watch how to make this recipe
2
Special equipment: 4 skewers Preheat a grill or grill pan to medium-high heat
3
In a small saucepan set over medium heat, melt the butter and garlic together
4
Brush the corn with the butter mixture and reserve the remaining butter for a later use
5
Grill the corn until slightly charred and cooked through, about 3 minutes per side
6
Remove from the heat, then cut the kernels from the cobs and place in a large bowl
7
Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions
8
Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter
9
Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side
10
Season the salad with salt and pepper, then transfer to a serving plate and place the shrimp skewers on top of the salad to serve