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

ingredients

Prawns

• 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.

Corn

• 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.

Dressing

• 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.

Salad

• 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.

assembly

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 –

Missy