GRILLED SHRIMP AND CORN SALAD WITH HERB LIME DRESSING
Steps:
- 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.
- 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.
- 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.
GRILLED SHRIMP, RED PEPPER AND CORN SALAD
Provided by Moira Hodgson
Categories salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat grill or broiler. Season the shrimp with salt and pepper to taste, and sprinkle them with a tablespoon of oil. Seed and devein the peppers, and cut them into quarters. Grill the shrimp until they are lightly charred and barely cooked (about a minute and a half on each side). Cool.
- Meanwhile, put the peppers skin side down on the grill and char them. Put them in a paper bag for a few minutes; then scrape off their skins. Chop the shrimp and peppers into half-inch pieces. Set aside.
- Shuck the corn and scrape off the kernels with a sharp knife. Put the corn in a bowl with the scallions. Add the cilantro leaves, lime juice, chili, garlic, Tabasco and remaining oil. Mix well. Add the shrimp and peppers and toss. Correct seasoning, adding more lime juice if necessary.
- Divide the avocado slices among four plates, fanning them out to one side. Spoon the shrimp and corn salad next to the avocado, and garnish with cilantro and a lime quarter.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 21 grams, Carbohydrate 41 grams, Fat 27 grams, Fiber 12 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 997 milligrams, Sugar 8 grams, TransFat 0 grams
COLD SHRIMP SALAD
A 'summery' cold shrimp salad without mayo that's hard to resist any time of year. Add a little lemon or vinegar to brighten the flavors, if you like.
Provided by Allrecipes Member
Categories Shrimp Salad
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Place shrimp in a large mixing bowl with red and green bell peppers, garlic, onion, cilantro, and avocado. Drizzle with olive oil, and season with salt and pepper. Cover, and refrigerate for at least 1 hour to allow flavors to develop. Serve chilled.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 4.7 g, Cholesterol 177.1 mg, Fat 14.9 g, Fiber 2.1 g, Protein 19.9 g, SaturatedFat 2.2 g, Sodium 323.4 mg, Sugar 1.4 g
GRILLED BBQ SHRIMP WITH CITRUS CORN SALAD
Marinated shrimp grilled in foil packets with barbeque sauce are served with a colorful and refreshing citrus corn salad.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 1h15m
Yield 5
Number Of Ingredients 17
Steps:
- Set grill to medium heat.
- Clean and remove shell from shrimp (leaving tail on).
- In plastic container or bag add shrimp, cilantro, lime juice, ground black pepper and sea salt, place in refrigerator and allow to marinate for minimum of 30 minutes (overnight will give the best flavor).
- Place marinated shrimp on sheet of Reynolds Wrap® Heavy Duty Foil, pour BBQ sauce over shrimp, fold aluminum foil up and fold over twice; fold each end. Leave enough room for air to circulate in packet.
- Place packet on grill and allow to cook 6 to 8 minutes.
- Citrus Corn Salad: In a large skillet over medium heat add corn and granulated sugar, allow to cook 8 to 10 minutes.
- Add ice and water to large bowl to make ice bath and pour corn into ice bath, drain in colander, pour corn back into the bowl and add the cilantro, celery, red pepper, red onion, grape tomatoes, lime juice, apple cider vinegar, sea salt and ground black pepper and mix together to incorporate.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 28.2 g, Cholesterol 64 mg, Fat 1.3 g, Fiber 3.8 g, Protein 10.5 g, SaturatedFat 0.2 g, Sodium 912.5 mg, Sugar 7.2 g
GRILLED CORN AND SHRIMP SALAD
Categories Salad Low Fat Backyard BBQ Shrimp Corn Summer Grill Grill/Barbecue Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill and soak skewers in water 30 minutes.
- Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
- Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.
- Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
- Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.
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GRILLED SHRIMP AND CORN WRAPS RECIPE - ANNIE MILLER
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5/5 Total Time 30 minsServings 4
- Light a grill or heat a grill pan. In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and season with salt and pepper. Grill, turning once, until the shrimp are pink and curled, about 5 minutes. Transfer to a plate.
- Heat the remaining 1 tablespoon of olive oil in a medium skillet. Add the corn and cook over moderately high heat until crisp-tender, about 2 minutes. Transfer to a bowl and let cool. Add the celery, lemon juice, garlic, mayonnaise, paprika and cayenne and season with salt and pepper. Stir in the shredded cabbage.
- Quickly warm the tortillas on the grill. Spread the tortillas on a work surface and mound the corn slaw in the center of each. Top with the shrimp. Roll up the wraps, cut in half and serve.
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