This recipe is quick, easy and makes for a perfect lunch or brunch salad. Remember that the bigger the shrimp the better but do not overcook them.
Ingredients:
Cilantro Lime Vinaigrette
• 1 cup cilantro, loosely packed
• ¼ cup canola oil
• 4 limes, juiced
• ½ teaspoon sea salt, to taste
Grilled Shrimp Salad:
• 10 U-12 shrimp, peeled & deveined
• ½ teaspoon salt, to taste
• 1 head romaine lettuce, chopped
• ½ cup jícama, julienned
• ½ cup cucumber, julienned
• ¼ cup corn kernels, roasted
• 1 tablespoons pepitas, toasted
• ½ cup Cilantro-Lime Vinaigrette (see recipe)
Assembly:
• 4 cups Grilled Shrimp Salad (see recipe)
• 3 tablespoons corn kernels, pepitas & cilantro, for garnish
Directions:
Cilantro Lime Vinaigrette:
1. Place all ingredients into a blender and purée until smooth. Season with salt.
Grilled Shrimp Salad:
1. Preheat an outdoor grill to 350 degrees F.
2. In a skillet, lightly toast the pepitas for 3-5 minutes.
3. Roast the fresh corn on the grill with the husks on for about 20 minutes.
4. Remove the husks from the roasted corn and cut off the kernels.
5. Lay the shrimp side by side in rows of five, on a clean flat surface.
6. Using wooden skewers (one skewer per row of shrimp), skewer both the top and tail ends of each row of five shrimp.
7. Season with salt to taste and cook on the grill for 2-4 minutes on each side or until cooked through.
8. Remove the skewers and reserve hot.
9. Using a large mixing bowl, combine the romaine, jícama, cucumber, roasted corn and toasted pepitas.
10. Toss with the cilantro lime vinaigrette and season with salt to taste.
Assembly:
1. Place a piece of parchment paper on each large dinner plate or bowl and place the salad, about 2 cups per serving, in the center.
2. Place 5 grilled shrimp on the side of each salad and garnish with more pepitas, corn kernels, and cilantro.
(Serves 2)
www.chefdavidbull.com
Chef Bull’s current project is the Bolla Restaurant at the Stoneleigh Hotel & Spa in Dallas. Check it out at www.stoneleighhotel.com.
