tonight: spicy prawn, corn and kiwi salad

tonight: spicy prawn, corn and kiwi salad
kiwi, corn and spicy prawns, that’s what’s for dinner

Bubba Blue had it right when he explained in his charming southern drawl, “Shrimp is the fruit of the sea.” (Forrest Gump)  I kinda agree, and then he goes on to explain 21 ways to cook these deep-sea morsels: baked, broiled or fried and adorned with lemon or coconut. I could be on a bit of a seafood kick!

These delightfully succulent little crustaceans love to be grilled and dipped in clarified butter with minced garlic. Scampi scurry to mingle with pasta and roasted cherry tomatoes, and tiny bay shrimp swim in cocktail sauce to wet our appetites. Or, is it just mine?

The words shrimp and salad go together like bread and butter.  

This summer-esque ditty makes the most of fresh ears of grilled corn and citrusy sweet kiwi fruit. I’ll often sub frozen corn, roasting it in a hot oven for the cobs in the off season.

Spicy Prawn, Summer Corn and Kiwi Salad

Recipe adapted from Market of Choice



  • 1 lb jumbo prawns (approximately 16-20 count) peeled and deveined
  • 4 teaspoons olive oil, divided
  • 1 ½ tablespoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 small cherry pepper or other chile, finely diced
  • 4 teaspoons hot sauce, divided

Place shrimp, 2 teaspoons oil, lemon juice, salt, pepper, chile pepper and 2 teaspoons hot sauce in a bowl. Toss together and let shrimp marinate 15 minutes.

Over high heat, grill prawns approximately 2 min per side until done; toss with the remaining 2 teaspoons of olive oil and 2 tablespoons hot sauce.


  • 2 ears sweet yellow corn, shucked and cleaned
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Set the grill to high heat. Rub corn with olive oil, sprinkle lightly with salt and pepper and grill, turning every minute or so, until the corn is lightly charred, approximately 3 to 4 minutes. Corn should be firm, not over-cooked. Remove  and cool. Stand ears of corn on a cutting board and run a knife down the sides to remove kernels. Set aside.

Alternatively: Use frozen corn and roast in a hot (425 degree) oven until toasted and lightly charred.


  • ¼ cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Place olive oil, lemon juice, vinegar, salt and pepper in a bowl and whisk together until combined.


  • 1 jalapeno, seeded and finely diced
  • ¼ cup red onion, finely diced
  • 2 kiwis, peeled and diced in ½ inch chunks
  • 2 teaspoons each tarragon and chives chopped
  • 1 head butter lettuce, torn

In large bowl, place all salad ingredients and add corn kernels.


Divide the salad between four serving plates and place shrimp on top. Drizzle with dressing.

Serve with chewy bread while sitting out on the patio, preferably listening to a little Ray Lamontagne! 

Happy eating, my friends –




9 thoughts on “tonight: spicy prawn, corn and kiwi salad

  1. Hi Missy! That looks delicious and I could see eating his on a hot summer day. Not sure what I would use instead of shrimp, maybe crispy baked tofu croutons?! Roasted corn is a favorite at our house and in the winter I sometimes pick up a bag of the frozen stuff at Trader Joe’s. Not bad for frozen! Enjoy the sunshine! 😎

    Liked by 1 person

    1. Thanks Sabine! The tofu certainly would pick up all the flavors going on. You could also toss in some avocado. My theory is most things are better with avocado! We had dinner on the patio tonight. Enjoy our nice weather this week!😎

      Liked by 1 person

      1. Yes on the avocado! A long time ago I made avocado brownies! 😬They were interesting is all I can say! Outside of that, there aren’t that many foods that go well with them.
        Your dinner on the patio sounds lovely. I’ll have to check the music out! 😊

        Liked by 1 person

      1. Haha. I meant Ray Lamontagne. His music is the best side dish! I don’t thing I’ve ever eaten sting ray but honestly I bet it would be similar to abalone. 🙂

        Liked by 1 person

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