Ease of Preparation: Easy
Time of Preparation: 20 minutes
Yield: 3-4 servings
Grilling adds complex, smoky notes to plump shrimp and sweet corn in this crave-able summery salad! Seasoned with spicy chili oil and sambal oelek, juicy tomatoes, zesty lime and buttery avocados, this is a salad that begs to be eaten outdoors!
Ingredients:
Grilled Corn:
- 2 ears fresh corn, shucked
- Vegetable oil, for grilling
- Salt and pepper
Salad:
- 12 jumbo (15/20 count) shrimp, peeled and de-veined
- 2 tablespoons (30 ml) chili oil, clear
- 3 tablespoons (45 ml) chopped parsley
- 3 cloves garlic, minced
- 1 lemon, zest and juice
- 2 ripe avocados, cubed
- 2 cups (470 ml) cherry tomatoes, halved
- 2 limes, zest and juice
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) sambal oelek
- Salt and pepper
Method:
For the Grilled Corn:
Preheat grill or grill pan to high heat.
Toss the corn with oil, salt, and pepper.
Grill until corn is well charred.
Transfer to the refrigerator to cool completely.
For the Salad:
Toss the shrimp with chili oil, parsley, garlic, lemon zest, salt, and pepper. Thread onto metal skewer(s).
Cut the charred corn from the cob (use a smaller bowl set upside down over a larger bowl, balance the cob on the bowl and shave the ears down from top to bottom, turning and repeating, the larger bowl will collect the cut kernels), toss with avocado, tomatoes, lime juice and zest, olive oil, sambal, salt, and pepper. Toss to combine.
Grill shrimp until charred and cooked through.
Plate the salad, arrange the grilled shrimp over top. Squeeze lemon juice over the hot shrimp just before serving.