Receta Grilled Shrimp And Corn Salad
Ingredientes
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Direcciones
- 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.
- Prepare marinade by mixing all ingredients well in a medium mixing bowl.
- Add in shrimp and chill till you are ready to grill (no longer than 30 min).
- 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.
- Grill shrimp.
- 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.
- Mix together the red bell pepper and escabeche and sprinkle over each salad.
- Garnish each salad with one of those beautiful Habanero peppers!
- PANTRY : If corn is not in season, substitute two twelve oz bags of frzn corn.
- Escabeche is pickled jalapeno peppers. If the jar you find has onions with it, then mince a couple of onion pcs as well.