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.
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- In a skillet, warm 2 tablespoons olive oil over medium-high heat; reduce heat to medium and add corn and red onion. Cook, stirring, until tender, 7–10 minutes.
- In a serving bowl, whisk together ¼ cup olive oil, lime juice, Splenda Sweetener, basil, and salt until sweetener is dissolved and dressing is blended. Add corn mixture and cherry tomatoes and toss gently to coat. Taste and adjust seasoning if needed.
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