Grilled Shrimp And Corn Salad Recipe

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Servings: 1

Ingredients

Cost per recipe $5.84 view details
  • 30 x Shrimp size 31-40's, cleaned
  • 6 x Corn on the cob, *see pantry
  • 12 ounce Jar napalitos, Rinsed and liquid removed
  • 2 x Escabeche, chopped
  • 6 Tbsp. Red bell pepper, chopped
  • 4 ounce Mixed greens, rinsed and liquid removed
  • 6 x Fresh Habenero peppers, Nice orange ones!
  • 1/2 c. Vegetable oil
  • 1 bot Negro Modelo, (Mexican dark beer)
  • 2 Tbsp. Jalapeno sauce
  • 1 tsp Kosher salt
  • 2 Tbsp. Creamy peanut butter
  • 2 Tbsp. New Mexico chile pwdr

Directions

  1. Put sufficient water on to boil to cook 6 ears of corn. Cook the corn and remove it to a plate to cold a bit.
  2. Prepare marinade by mixing all ingredients well in a medium mixing bowl.
  3. Add in shrimp and chill till you are ready to grill (no longer than 30 min).
  4. Cut the corn from the cob and mix it together with the napalitos and the 1/3 c. of reserved escabeche liquid. Place corn mix in refrigerator till needed.
  5. Grill shrimp.
  6. Divide the greens and place on salad plates. Push greens to outer edge of plate. Divide the corn mix 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 mix.
  7. Mix together the red bell pepper and escabeche and sprinkle over each salad.
  8. Garnish each salad with one of those beautiful Habanero peppers!
  9. PANTRY : If corn is not in season, substitute two twelve oz bags of frzn corn.
  10. **Escabeche is pickled jalapeno peppers. If the jar you find has onions with it, then mince a couple of onion pcs as well.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 680g
Calories 1688  
Calories from Fat 1301 77%
Total Fat 147.77g 185%
Saturated Fat 14.41g 58%
Trans Fat 2.81g  
Cholesterol 274mg 91%
Sodium 4540mg 189%
Potassium 1192mg 34%
Total Carbs 53.4g 14%
Dietary Fiber 11.8g 39%
Sugars 10.87g 7%
Protein 51.46g 82%
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