Tasty and unique, this recipe features spicy grilled prawns with fresh grilled corn, kiwis, chilies, lettuce, tomatoes and a lemon-vinegar dressing. A spectacular summer salad! Serves 4.
Ingredients
Prawns
1 lb jumbo, E-Z Peel prawns (approx. 16-20 ct), peeled, deveined and thawed
4 t olive oil, divided
1 ½ T lemon juice
½ t salt
½ t black pepper
1 sm cherry pepper or other chili (approx. 1 ½ T),
finely diced (optional)
4 t hot sauce, divided
Corn
2 ears sweet yellow corn, shucked and cleaned
1 T olive oil
salt and pepper, to taste
Dressing
¼ c extra virgin olive oil
2 T lemon juice
2 T white wine vinegar
½ t salt
½ t black pepper
Salad
1 jalapeño, seeded, finely diced
¼ c red onion, finely diced
2 kiwis, peeled and diced ½”
½ pt grape tomatoes, halved
2 t chives, chopped
2 t tarragon, chopped
1 head butter lettuce, torn
Steps
Prawns
Place shrimp, 2 t oil, lemon juice, salt, pepper, chili pepper and 2 t hot sauce in a bowl. Toss together. Marinate 15 min.
Corn
Set the grill to high heat. Rub corn with olive oil, sprinkle lightly with salt and pepper and grill, turning every 1 min or so, until the corn is lightly charred all around, approx. 3-4 min. Corn should be firm, not over-cooked. Remove and cool. Stand ears of corn on a cutting board, and run a knife down the sides to remove kernels, as close as you can to the cob. Set aside.
Dressing
Place extra virgin olive oil, lemon juice, vinegar, salt and pepper in a tightly sealed jar or container and shake briskly.
Salad
In large bowl, place all salad ingredients and add corn kernels.
Assembly
Over high heat, grill prawns approx. 2 min per side until done; toss with the remaining 2 t of olive oil and 2 T hot sauce. Divide the salad between four serving plates and place shrimp on top. Shake the dressing and pour onto the salad, as desired.
Serve with toasted bread * and a cool cocktail.
* To make this recipe gluten-free friendly, use gluten-free bread.
