Friday, March 23, 2012
shrimp, peeled and deveined
1/2 Red onion,
cut into 1/2-inch pieces
skewers, or wooden ones soaked in water for at least
into 1/2-inch cubes
vinaigrette or Italian dressing
pepper to taste
1.Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil. 2. Prepare grill. Grill onions and corn about 5 minutes, or until cooked through. Meanwhile, grill shrimp about 2-3 minutes per side until cooked through. 3. Divide greens between two large plates. Remove shrimp and onions from skewers and arrange on greens. Cut corn kernels off the cob and sprinkle over salad. Top with avocado pieces, drizzle with vinaigrette, season with salt and pepper, and serve. 3/4 pound Large uncooked shrimp, peeled and deveined 1 Tsp Paprika Cayenne pepper to taste 1/2 Red onion, cut into 1/2-inch pieces 4 Metal skewers, or wooden ones soaked in water for at least 20 minutes 1 ear Corn, husked 1 Tsp Olive Oil 3 cups Mixed greens 1/2 Avocado, cut into 1/2-inch cubes 1/4 cup White wine vinaigrette or Italian dressing 1/8 Tsp Freshly ground pepper to taste
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