Grilled Shrimp Salad With Corn & Avocado

4-6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Recipe source: Bon Appetit (August 2006)"

Original recipe yields 4-6 servings
OK
  • FOR DRESSING
  • FOR SALAD

Nutritional

  • Serving Size: 1 (753.4 g)
  • Calories 786.4
  • Total Fat - 32.1 g
  • Saturated Fat - 4.8 g
  • Cholesterol - 285.6 mg
  • Sodium - 1736.6 mg
  • Total Carbohydrate - 83.7 g
  • Dietary Fiber - 14.1 g
  • Sugars - 17.9 g
  • Protein - 46.3 g
  • Calcium - 427.7 mg
  • Iron - 6.1 mg
  • Vitamin C - 35.2 mg
  • Thiamin - 0.9 mg

TO MAKE THE DRESSING


Step 1

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.

TO MAKE THE SALAD


Step 2

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.

Step 3

Prepare barbecue to medium heat. Thread onions on skewers, thread shrimp on separate skewers.

Step 4

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).

Step 5

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.

Tips & Variations


No special items needed.

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