Ingredients
Basil Dressing
2 cups fresh basil leaves
2 tablespoons lime juice
1 garlic clove, chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup olive oil
Salt and pepper to taste
Grilled Shrimp and Corn Salad
1 pound uncooked jumbo shrimp, peeled, deveined and tails on
5 large ears sweet corn, husks and silk removed
3 tablespoons butter, cubed and melted
4 metal or water-soaked wooden skewers
1 1/2 cups cherry tomatoes, halved
1/4 cup finely chopped red onion
1 medium jalapeno pepper, seeded and finely chopped
1/2 cup grated Keystone Farms Parmesan cheese
1/2 cup Keystone Farms Cheese Mango Fire Cheddar
Instructions
Basil Dressing
1 Place the basil, lime juice, garlic and red pepper flakes into a food processor; cover and process until finely chopped. While processing, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste.
Grilled Shrimp and Corn Salad
1 Grease grill grate. Heat grill to medium.
2 Combine 1/4 cup basil dressing and shrimp in a large bowl. Cover and refrigerate for 15 minutes.
3 Brush corn with butter. Grill corn, covered, over medium heat for 6-8 minutes or until tender, turning frequently. Cool corn on a wire rack.
4 Thread shrimp on skewers. Grill shrimp, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink. Remove from the heat. Keep warm.
5 When cool enough to handle, cut corn kernels from the cobs. Combine the corn, tomatoes, red onion and jalapeno pepper in a large bowl. Stir in remaining dressing. Add cheese; toss to combine.
6 Serve salad with shrimp.
Leave a comment