Grilled Corn Salad with Marinated Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1227
- Total Fat
- 83
- Saturated Fat
- 11
- Carbohydrates
- 107
- Dietary Fiber
- 23
- Sugar
- 58
- Protein
- 37
- Cholesterol
- 183
- Sodium
- 1515
- Total: 1 hr 40 min
- Prep: 55 min
- Inactive: 20 min
- Cook: 25 min
Ingredients
Shrimp:
2 cloves garlic, smashed
3 chipotle peppers in adobo
1 lime, juiced
1 cup olive oil
Cilantro leaves
1 pound shrimp, peeled and deveined
Corn Salad, recipe follows
Corn Salad:
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and freshly ground black pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula leaves
1 lemon, juiced
4 tablespoons olive oil
Neelys BBQ Dry Rub, recipe follows
Neelys BBQ Dry Rub:
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder
Directions
Special equipment:
Skewers, if wooden, soak in water for about 20 minutes- Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.
- Preheat grill to medium-high.
- Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.
Corn Salad:
- Preheat grill or broiler to medium heat.
- Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
- In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
- Toss the salad with the dressing and serve at room temperature.
Neelys BBQ Dry Rub:
- Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.