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Grilled Shrimp Salad With Corn & Avocado

Here's how you make Grilled Shrimp Salad With Corn & Avocado
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  • Servings: 5
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • FOR DRESSING
  • 6 tablespoons orange juice
  • 3 1/2 tablespoons white wine vinegar
  • 2 tablespoons chives, chopped
  • 1 1/2 teaspoons grated orange peel
  • 1/4 cup olive oil
  • 1/2 teaspoon oil (truffle oil, optional)
  • FOR SALAD
  • 1 bag (10 ounce) onions (red pearl onions)
  • 2 pounds shrimp (large raw shrimp, uncooked, peeled and deveined)
  • 3 ears corn (husked)
  • 1 loaf (12 ounce) ciabatta bread (cut crosswise into 1 inch thick pieces)
  • Olive oil
  • 7 ounces lettuce (12 cups mache)
  • 2 avocados (halved, pitted, peeled and cut into 3/4 inch cubes)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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