Grilled Shrimp and Corn Salad

  • Wednesday, August 21, 2013

Ingredients and Preparation
Large uncooked shrimp, peeled and deveined
¾ pound
1 teaspoon
Cayenne pepper to taste
Red onion, cut into ½-inch pieces
Metal skewers, or wooden ones soaked in water for at least 20 minutes
Corn, husked
1 ear
Olive oil
1 teaspoon
Mixed greens
3 cups
Avocado, cut into ½-inch cubes
White wine vinaigrette or Italian dressing
¼ cup
1/8 teaspoon
Freshly ground pepper to taste
1.    Directions
2.    Toss shrimp with paprika and cayenne pepper. Thread shrimp and onion pieces on separate skewers. Brush corn with oil.
3.    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.
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4.    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.

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