Blackened Shrimp Salad with Lime Dressing
1 large ear of corn
12 jumbo shrimp, shell on
1 tbsp Zatarains creole seasoning
1 tsp chili powder
4 tbsp extra-virgin olive oil
1 lime, juiced
1 tsp sugar
Sea salt and pepper
1 head red leaf lettuce, roughly chopped
1/2 small red onion, cut thinly
1/4 cup cilantro, chopped
2 tbsp green onions, chopped
Heat grill to medium-high heat.
Begin by pulling the husks of the corn back, but do not remove them. Remove and discard the silk. Soak the cob in a pot of cold water for 15-20 minutes. Be sure the ears are completely covered with water.
Toss the shrimp with the Zatarains, chili powder, and 1 tbsp oil.
Grill corn with husks on for about 25 minutes on medium-high heat. Grill shrimp for about 2 minutes per side at medium-high heat.
In a small bowl, combine lime juice and sugar. Slowly add remaining 3 tbsp of oil and whisk until emulsified. Season with salt and pepper.
Using a sharp knife, cut corn off the cob. In a large salad bowl, gently toss lettuce, corn kernals, red onion, cilantro and onions together. Pour in the dressing and toss. Plate each salad and top with shrimp.
Serves 2 main courses, or 4 starter salads.
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