Shrimp and Corn Salad|
Grilled Shrimp and Corn Salad
30 Shrimp size 31-40's; cleaned
6 Corn on the cob; *see pantry
12 oz Jar napalitos; Rinsed and
2 Escabeche; minced
6 tb Red bell pepper; minced
4 oz Mixed greens; rinsed and
6 Fresh Habenero peppers; Nice
1/2 c Vegetable oil
1 Bottle Negro Modelo;
-(Mexican dark beer)
2 tb Jalapeno sauce
1 ts Kosher salt
2 tb Creamy peanut butter
2 tb New Mexico chile powder
Put enough water on to boil to cook 6 ears of corn. Cook the corn and
remove it to a plate to cool a bit.
Prepare marinade by mixing all ingredients well in a medium mixing bowl.
Add shrimp and refrigerate until you are ready to grill (no longer than 30
Cut the corn from the cob and mix it together with the napalitos and the
1/3 cup of reserved escabeche liquid. Place corn mixture in refrigerator
Divide the greens and place on salad plates. Push greens to outer edge of
plate. Divide the corn mixture into 6 portions and mound each portion in
the center of salad plate. Arrange 5 shrimp, tail up, toward the center of
plate by nestling each in the corn mixture.
Mix together the red bell pepper and escabeche and sprinkle over each
Garnish each salad with one of those beautiful Habanero peppers!
PANTRY : If corn is not in season, substitute two twelve ounce bags of
**Escabeche is pickled jalapeno peppers. If the jar you find has onions
with it, then mince a couple of onion pieces as well.
Notes: The Kitchen Table BBS - http://www.mindsync.com/ChefJeff
Recipe by: Chef Jeff
Posted to MC-Recipe Digest by KitPATh
on Apr 06,