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Grilled Shrimp Salad




Source of Recipe


Internet


List of Ingredients




1 pound medium shrimp, shelled and deveined (31/35 count)

Marinade:
1/3 cup fresh-squeezed orange juice
1/2 teaspoon dried oregano
1/2 teaspoon hot chili powder
1/2 teaspoon cumin seed, crushed
2 garlic cloves, peeled and smashed
1/2 teaspoon salt
1/4 cup vegetable oil

1 ear sweet corn
1 large sweet red pepper
1 large, mild onion
olive oil
1 medium cucumber (1 cup), peeled seeded and chopped
1 cup fresh or canned mango, cut into bite-size pieces, or 1 cup fresh pineapple, cut into bite-size pieces
2 tablespoons fresh cilantro, snipped

Lemon Vinaigrette:
2 tablespoons lemon juice
1/8 teaspoon sea salt
1/3 cup olive oil

1 head leaf lettuce



Recipe



Shell and devein the shrimp. Rinse in cold water and pat dry with paper towels. Place the shrimp in a large plastic storage bag.

Marinade: Combine the orange juice, oregano, chili powder, cumin, smashed garlic cloves and salt. Whisk in the oil.
Pour the marinade into the storage bag, over the shrimp. Seal the bag and turn over several times to coat the shrimp well. Place in the refrigerator and marinate for 1 hour, turning the bag once.

Meanwhile, shuck the sweet corn and cook it in a pot of boiling water for 3 to 5 minutes, until tender-crisp. Drain well and set aside.

Cut the red pepper in half and remove the seeds and pith. Cut two large slices, 1/2-inch thick, from the center of the onion. (Reserve remaining onion for another use.)

To grill: Divide the shrimp among 4 to 6 metal skewers. Grill in a covered grill over medium-high heat on a gas grill, or over medium-hot charcoals, for about 2 to 3 minutes each side. At the same time, brush the corn, red pepper and onion slices with olive oil and place on the grill for 2 to 3 minutes each side, until lightly charred and tender-crisp.

Lemon Vinaigrette: Place the lemon juice in a small bowl. Add the salt and whisk in the oil until well-combined. Set aside.

To serve: Remove the shrimp from the skewers and place in large salad bowl. Cut the corn kernels off the cob and chop the red pepper and onion into 1-inch pieces and add to the bowl. Add the cucumber, mango and cilantro. Whisk the vinaigrette and pour over the shrimp mixture. Toss gently to combine. Place 1 or 2 large lettuce leaves on four dinner plates. Place the shrimp mixture on lettuce leaves. Serves 4.