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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 404.8
  • Total Fat: 23.1 g
  • Cholesterol: 221.0 mg
  • Sodium: 357.1 mg
  • Total Carbs: 25.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 28.0 g

View full nutritional breakdown of Grilled Corn Salad with Marinated Shrimp calories by ingredient
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Grilled Corn Salad with Marinated Shrimp

Submitted by: DLR4499


Number of Servings: 4

Ingredients

    Shrimp:
    * 2 cloves garlic, smashed
    * 1 lime, juiced
    * .1/4 cup olive oil
    * Cilantro leaves
    * 1 pound shrimp, peeled and deveined
    * Skewers, if wooden, soak in water for about 20 minutes
    * Corn Salad, recipe follows

    Corn Salad:

    * 4 ears fresh corn, husked with silks removed
    * 2 tablespoons canola oil
    * Salt and freshly ground black pepper
    * 2 cups halved cherry tomatoes
    * 1 small red bell pepper, finely chopped
    * 4 scallions, finely chopped
    * 6 oz spinach
    * 1 lemon, juiced
    * 4 tablespoons olive oil
    * Salt and freshly ground black pepper
    * Neelys BBQ Dry Rub, recipe follows

    Dry Rub:

    2 tbsp paprika
    1.5 tsp sugar
    dash onion powder

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Directions

Shrimp:

Blend the garlic, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.

Preheat grill to medium-high.

Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.


Corn Salad:
Preheat grill or broiler to medium heat.

Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.

In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.

Toss the salad with the dressing and serve at room temperature.

Number of Servings: 4

Recipe submitted by SparkPeople user DLR4499.





TAGS:  Fish | Salad | Fish Salad |

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