Grilled Shrimp Salad with Corn and Avocado

Name: Grilled Shrimp Salad with Corn and Avocado
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 avocados, halved, pitted, peeled, cut into 3/4-inch cubes; 3 larges ears of corn, husked; 2 Tbsps chopped fresh chives; 6 servings Olive oil; 6 Tbsps orange juice; 283 grams red pearl onions; 907 grams uncooked large shrimp, peeled, deveined; 2 teaspoons hot smoked paprika (Pimentn de la Vera); 1 teaspoons truffle oil* (optional); 4 Tbsps white wine vinegar

Grilled Shrimp Salad with Corn and Avocado is a gluten free, dairy free, and pescatarian main course. One serving contains 454 calories, 34g of protein, and 27g of fat. This recipe serves 6. A mixture of avocados, orange juice, chives, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. The Fourth Of July will be even more special with this recipe.

Instructions

Whisk first 4 ingredients in small bowl to blend.

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Whisk

Bowl

Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.

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Salt And Pepper

Truffle Oil

Olive Oil

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Whisk

Bring small saucepan of water to boil.

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Water

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Sauce Pan

Add pearl onions and boil 3 minutes.

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Pearl Onion

Drain; cool onions slightly. Peel onions, leaving root ends intact.

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Onion

Do ahead: Dressing and onions can be made 2 hours ahead. Cover separately and let stand at room temperature.

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Onion

Prepare barbecue (medium heat). Thread onions on skewers; thread shrimp on separate skewers.

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Onion

Shrimp

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Skewers

Place onion skewers, shrimp skewers, corn, and bread slices on 2 large rimmed baking sheets.

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Shrimp

Bread

Onion

Corn

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Baking Sheet

Skewers

Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper.

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Salt And Pepper

Olive Oil

Onion

Shrimp

Bread

Corn

Sprinkle shrimp on both sides with smoked paprika. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 1/2 minutes per side.

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Smoked Paprika

Onion

Shrimp

Bread

Corn

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Grill

Transfer vegetables, shrimp, and bread to work surface.

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Vegetable

Shrimp

Bread

Cut corn kernels off cobs; place corn kernels in very large bowl.

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Corn Kernels

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Bowl

Remove shrimp and onions from skewers and add to bowl.

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Onion

Shrimp

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Skewers

Bowl

Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper.

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Salt And Pepper

Avocado

Mache

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Bowl

Transfer salad to large rimmed platter and serve with bread.

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Bread

*Available at some supermarkets, Italian markets, and specialty foods stores.

**Available at some supermarkets and specialty foods stores or online from tienda.com.

Equipment

Ingredients

Servings:

avocados, halved, pitted, peeled, cut into 3/4-inch cubes 3larges

ears of corn, husked 2Tbsps

chopped fresh chives 6servings

Olive oil 6Tbsps

orange juice 283grams

red pearl onions 907grams

uncooked large shrimp, peeled, deveined 2teaspoons

hot smoked paprika (Pimentn de la Vera)1teaspoons

truffle oil* (optional)4Tbsps

white wine vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp on the menu? Try pairing with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.