Grilled Corn & Shrimp Salad with Lime Chili Vinaigrette

Name: Grilled Corn & Shrimp Salad with Lime Chili Vinaigrette
Yield: Yield: 6 servings
Cuisine: American
Ingredients: 6 ears Grilled Corn; 6 ears of corn, husks and silk removed; 1 tablespoon garlic, minced; 1 teaspoon salt; ¼ cup vegetable oil; 2 tablespoons vegetable oil, for brushing the corn; 3 cups grape tomatoes, cut in half; 2 pounds large wild caught shrimp, peeled and deveined (18 shrimp will be needed); ¼ cup extra-virgin olive oil; ½ cup fresh lime juice, from about 6 limes; 1 tablespoon local honey, optional; 1 teaspoon smoked paprika; 2 teaspoons ground cumin; 2 teaspoons fresh ground pepper; 1 teaspoon fresh ground black pepper; ¼ cup fresh cilantro leaves; 1 small red onion, about ½ cup, sliced thin; Grilled Shrimp; Grilled Corn Salad; Lime Chili Vinaigrette, as needed; 1 teaspoon mild chili powder; ¼ cup flat leaf parsley leaves

Preparation info

Yield:
6
servings

Difficulty
Easy

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Lime Chili Vinaigrette

½ cup fresh lime juice, from about 6 limes
2 teaspoons

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Lime Chili Vinaigrette

In a small bowl, whisk together the lime juice, ground cumin, chili powder, paprika, salt and pepper. Pour in the ¼ cup of olive oil in a slow steady stream, whisking constantly.

Adjust to taste and set aside.

Grilled Corn and