Grilled Corn And Shrimp Salad Recipe
Servings: 4
Ingredients
- 4 x ears corn
- 1/4 c. extra virgin olive oil, plus additional to brush corn
- 1 lb medium shrimp, peeled, and, deveined
- 1 med red onion, minced, finely
- 1 med jalapeno chili, chopped, with seeds
- 1/4 c. fresh coriander, minced, finely
- 1 bn watercress or possibly 1 bunch fresh spinach
- 1/4 c. cherry tomato inch salt, to taste inch pepper, to taste
- 2 1/2 Tbsp. fresh lemon, juice
- 1 Tbsp. white wine vinegar
Directions
- Brush the corn with oil and grill at medium high heat for 12-15 min till golden. Let cold. Cut corn kernels from cobs and scrape pulp from cobs.
- Brush shrimp with oil and grill for 6-8 min till cooked through. Put in bowl and stir in jalapeno, onion and coriander.
- Whisk lemon juice, vinegar and salt and pepper. Add in remaining oil in a stream, whisking till emulsified.
- Add in shrimp mix and corn kernels and toss.
- Serve over salad leaves and garnish with cherry tomatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 148 | 50% |
| Total Fat 16.77g | 21% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 178mg | 7% |
| Potassium 407mg | 12% |
| Total Carbs 12.72g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.71g | 2% |
| Protein 25.0g | 40% |
