What I'm cooking this weekend . . .
Enjoy summer with this Simple, Easy & Delicious Grilled Shrimp, Corn & Bean Salad.
For those of you lucky enough to have my Moulin Rouge Sassy Salt, you can use 2 tablespoons of it in place of the spices listed in the Vinaigrette recipe below. If you haven't gotten your Moulin Rouge Sassy Salt yet, you can order it (and other great spices) HERE.
I usually start with dried beans-but if you're pressed for time, a good quality frozen or canned bean works just as well. The pink beans in the recipe are smooth and creamy- I've also use black beans and cannellini beans with great success.
Keep Cooking!
Chef Jenn
Grilled Corn, Shrimp and Pink Bean Salad
Recipe by Chef Jennifer Hill Booker
Yields about 8 servings
Total time :35 minutes
Cook time :35 minutes
Ingredients:
Shrimp
2 pounds large wild-caught shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic, minced
1/4 cup vegetable oil
Vinaigrette
1/2 cup fresh lime juice, about 6 limes
2 teaspoons ground cumin
1 teaspoon mild chili powder
1 teaspoon smoked paprika
1 teaspoon salt
2 teaspoons fresh ground pepper
1/4 cup extra virgin olive oil
1 tablespoon local honey, optional
Salad
6 ears of corn, husks and silks removed
2 tablespoons vegetable oil, for brushing the corn
2 cups Camellia Brand Pink Beans, cooked and chilled
2 cups grape tomatoes, cut in half
1 small red onion, sliced thing, about 1/2 cup
1/4 cup fresh cilantro leaves
1/4 cup flat-leaf parsley leaves
Directions:
Heat grill to 400° F.
In a small bowl, combine the shrimp, salt, pepper, garlic and vegetable oil; set aside.
In another small bowl, whisk together the lime juice, ground cumin, chili powder, paprika, salt and pepper. Pour in the olive oil in a slow, steady stream, whisking constantly. Adjust vinaigrette to taste and set aside.
Brush the ears of corn with vegetable oil. Place on the grill and cook until lightly charred, about 10 minutes. (Turn the corn often for even cooking.) Remove corn from the grill and allow to cool.
Place the shrimp on the hot grill. Cook until the shrimp are bright pink, about 3 minutes each side. Remove from the grill, loosely cover with aluminum foil and set aside.
Stand one ear of corn in a shallow bowl. Firmly holding the ear of corn at the top of the cobb, carefully cut down the corn cob with a sharp knife to remove the corn kernels. Repeat with remaining ears of corn.
Stir the beans, tomatoes, onion, cilantro and parsley into the bowl of corn and drizzle with the vinaigrette. Toss to evenly coat the vegetables.
Add salt and pepper to taste.
Transfer the corn salad to a serving platter and top with the grilled shrimp. Serve chilled or at room temperature.
Chef Jennifer Hill Booker is a Le Cordon Bleu-certified chef, cookbook author, reality TV personality, culinary educator, business owner and Georgia Grown Executive Chef for the Georgia Department of Tourism and Travel. She weaves her love of traditional Southern cuisine with her belief in incorporating healthy, seasonal foods and her classic French training.