August 26, 2017
Salads, Main Dish Salad, Shellfish,
Shrimp, Vegetables, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, July 4th, Labor Day, Ladies Luncheon, Summer, Grilling (Outdoor), Stove Top more
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"Recipe source: Bon Appetit (August 2006)"
In a small bowl or jar wish together the first 4 ingredients (orange juice - orange peel) and then whisk in the olive oil and truffle oil (if using). Season with salt and pepper.
Bring a saucepan of water to a boil; add pearl onions and boil 3 minutes; drain, let onions cool slightly; peel onions but leave the root ends intact.
Prepare barbecue to medium heat. Thread onions on skewers, thread shrimp on separate skewers.
Place onion skewers, shrimp skewers, corn and bread slices on two rimmed cookie sheets. Brush all with olive oil and then sprinkle with salt and pepper. Sprinkle shrimp on both side with smoked paprika. Grill onions and corn until cooked through (5 minutes per side); girl bread slices until browned and grill shrimp until cooked through (2-3 minutes per side).
Transfer vegetables, shrimp and bread to a work surface. Cut corn kernels off cobs, place corn kernels in a very large bowl. Remove shrimp and onions from skewers and add to bowl. Add ache and avocados to bowl. Toss with enough dressing to coat. Season to taste with salt and pepper. Transfer said to a large rimmed platter and serve with bread.
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