Chef Chris Faulkner
Grilled Baby Corn with Shrimp
Category
Salad
Servings
4 servings
Prep Time
50 minutes
Cook Time
20 minutes
Author:
Chef Chris Faulkner
Ingredients
-
12 Bamboo Skewers
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12 ears Baby Corn
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2 large Organic Red Bell Peppers
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1 pound (about 21-25) Jumbo Shrimp
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4 Scallions
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1 tablespoon Lemon Juice
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2 tablespoons Balsamic Vinaigrette
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1 tablespoon Extra Virgin Olive Oil
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½ pound Romaine Leaves or Mesclun (Mixed Baby Greens)
Directions
Prepare grill and soak skewers in water 30 minutes. Quarter one bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1½ minutes on each side, and transfer to bowl.
Cut kernels from cobs into another large bowl. Peel bell pepper and cut into ¼ inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.
Filed in:
Baby Corn,
Bell Pepper,
Fresh Baby Corn,
Grilled Baby Corn with Shrimp,
Lemon Juice,
Mesclun,
Mixed Baby Greens,
Organic Green Onions,
Organic Romaine Hearts,
Romaine Leaves,
Salad,
Scalliion
