Grilled Shrimp and Corn Salad with Herb Lime Dressing
- serves 4
A summery, bright and fresh dish great as a well-balanced main.
½ cup (1 stick) salted butter
4 cloves garlic, finely chopped
4 ears corn, husked and cleaned
2 cups arugula, chopped
½ cup lightly chopped fresh cilantro
½ cup olive oil
½ cup lightly chopped fresh parsley
2 Tbsp chopped fresh tarragon
1 avocado, pitted and diced
1 (14-oz) can black-eyed peas, drained and rinsed
1 jalapeno, diced
1 lime, juiced
½ red onion, diced
1 lb(s) large shrimp, peeled and deveined, tails left on (about 16 shrimp)
1 tsp paprika
Kosher salt and freshly ground black pepper
1. Preheat a grill or grill pan to medium-high heat. In a small saucepan set over medium heat, melt the butter and garlic together. Brush the corn with the butter mixture and reserve the remaining butter for a later use. Grill the corn until slightly charred and cooked through, about 3 minutes per side. Remove from the heat, then cut the kernels from the cobs and place in a large bowl. Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
2. Thread the shrimp onto the skewers, 4 per skewer, and brush with the reserved garlic butter. Sprinkle the shrimp with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
3. 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.
Special equipment: 4 skewers