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 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 SHRIMP AND CORN SALAD
A marinade of lime and tequila takes this Mexican-inspired salad to the next level.
Provided by Marina Delio
Categories Shrimp Salad Salad Dressing Corn Avocado Tomato Grill/Barbecue HarperCollins
Number Of Ingredients 12
Steps:
- Thread the shrimp on skewers and place in a baking dish. Coat with tequila and lime juice and marinate 15 minutes. Oil and preheat a grill or grill pan to medium-high heat. Brush the corn with olive oil and sprinkle with salt and pepper. Place the shrimp and corn on the grill and grill about 3 minutes per side until cooked through. Cool slightly. Remove the shrimp from skewers and slice the kernels off the cobs.
- In a large bowl, toss the lettuce with the beans, tomatoes, avocado, and dressing. Arrange grilled shrimp and corn on top and garnish with cilantro and lime. Serve with tortilla chips, if desired.
GRILLED CORN AND SHRIMP SALAD
Categories Salad Quick & Easy Backyard BBQ Shrimp Corn Grill Grill/Barbecue Watercress Gourmet
Yield Serves 6
Number Of Ingredients 9
Steps:
- Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
- In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.
GRILLED CORN SALAD
A yummy and easy side for hot summer days! Goes great with your grilled dishes or just to munch on. This recipe will last several days when covered in an airtight container and refrigerated.
Provided by AMBERT77
Categories Side Dish Vegetables Tomatoes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Cook the corn on the preheated grill, turning occasionally, until the corn is tender and specks of black appear, about 10 minutes; set aside until just cool enough to handle. Slice the kernels off of the cob and place into a bowl.
- Combine the warm corn kernels with the green pepper, diced tomato, onion, cilantro, and olive oil. Season with salt and pepper; toss until evenly mixed. Set aside for at least 30 minutes to allow flavors to blend before serving.
Nutrition Facts : Calories 103 calories, Carbohydrate 19.7 g, Fat 2.8 g, Fiber 3.3 g, Protein 3.4 g, SaturatedFat 0.4 g, Sodium 43.4 mg, Sugar 4.3 g
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