You loved Dinner S.O.S., so we’re joining with our friends Ceri and Laura of Sweet Potato Chronicles once again for a brand new web series, Simply Summer! From refreshing drinks, to delicious and filling salads, to a frosty dessert your whole family will love, Simply Summer is all about luscious seasonal ingredients prepared simply. Dig in and enjoy!
The best way to cook during the summer is to fire up the grill outside! Enjoy a light dinner or lunch with this Mexican inspired salad. The fast-cooking shrimp, seasonal corn and bright veggies keep this salad healthy and packed with flavour!
Grilled shrimp salad
Marinade and shrimp:
- 1 pound large shrimp (frozen is fine, just let them thaw before starting)
- 1 Tbsp vegetable oil
- 1 Tbsp lime juice
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 cloves of garlic minced
- couple of grinds of black pepper
- 4 or 5 wooden skewers
- 2 or 3 cobs of corn
- 1 x 19 ounce can black beans, rinsed
- 1 red, yellow or orange pepper, diced
- 1/2 cup cilantro, washed and chopped
- 1 avocado, diced
- 4 Tbsp vegetable oil
- 3 Tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/4 tsp pepper
- 1 head Boston lettuce, washed, spun and chopped
Peel shrimp entirely. I don’t understand leaving the tails on for people to have to pluck off at the table. Some people prefer to grill shrimp in their shells but I didn’t fancy peeling hot shrimp! Run a small, sharp knife lengthwise down the top of the shrimp. You only need to make a very shallow cut. In larger shrimp there will be a dark vein that will easily come out with your knife. It’s actually part of the shrimp’s digestive tract. So yes, it’s another creature whose poop you’re having to concern yourself with. Sorry. Once you’re done, rinse all the shrimp under cold water just to be sure it’s all gone.
Mix together the other marinade ingredients in a shallow bowl. Add shrimp and gently stir. Cover and pop in the fridge for about an hour.
Place wooden skewers in a shallow dish, covered in water. Allow them to soak for at least 20 to 30 minutes before putting them on the barbecue.
Fire up your grill and get it good and hot! Husk the corn and put it on a lightly oiled grill for 15 to 20 minutes, turning every 5 minutes or so. They’ll just begin to char. Remove from heat and allow them to cool a bit before running a knife down the corn to slice off the kernels.
Put corn, beans, chopped peppers and coriander in a bowl. Mix together. Gently fold in your avocado dice — easy does it, you’re not making guacamole here!
Whisk together oil, lime juice, salt, cumin and pepper. Taste and adjust to your family’s taste. Pour over the bean mixture — you may not need it all — and toss.
Take your shrimp out f the fridge and put about three on each skewer. Go through the tail and again through the top so they can be flat on the grill. Put them on the barbecue for about six minutes. They’ll turn bright coral pink. Use tongs to take them off the heat. Allow them to cool slightly before sliding them off the skewers.
On a serving plate, arrange the chopped lettuce and pile the beans on top. Arrange your grilled shrimp on top. You could sprinkle just a bit more dressing over top if you wanted.
Two other great salad recipes from Sweet Potato Chronicles:
And for your dinnertime solutions, be sure to check out our last series with Sweet Potato Chronicles: Dinner S.O.S
Photo credit Maya Visnyei
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