Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes
and corn before combining everything with a few more veggies. We serve
the whole thing with grilled bread seasoned with garlic and orange for a
bit of crunch and to aid in scooping up all the delicious bits.
___CARIBBEAN GRILLED SHRIMP SALAD
Start to finish: 35 minutes
Servings: 4
2 tablespoons orange marmalade
1 tablespoon packed dark brown sugar
Kosher salt
Zest of 1 lime1 tablespoon dark rum
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 pound raw large shrimp, peeled
2 ears corn, husked
10-ounce container cocktail (small) tomatoes
Olive oil
Ground black pepper
1 clove garlic, minced
Zest of 1 orange
8 slices of baguette
1 medium jicama, peeled and diced
1 avocado, pitted, peeled and diced
Juice of 2 limes
1 bunch cilantro, leaves and stems, roughly chopped
4 ounces soft goat cheese
Heat a grill to medium-high.
In a small bowl, stir together the marmalade, brown sugar, 1 teaspoon of salt, the lime zest, rum, coriander and red pepper flakes. Add the shrimp, stirring to thoroughly coat.
Arrange the corn and tomatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
In a small bowl, stir together the garlic, orange zest and 2 tablespoons of olive oil. Brush over both sides of each slice of baguette.
Arrange the shrimp, ears of corn, and tomatoes on the grill and cook
until the shrimp are cooked through and pink and the corn and tomatoes
are beginning to char. Add the baguette slices and grill until lightly
charred. Transfer to a platter and allow to cool slightly.Meanwhile, in a large bowl, toss together the jicama, avocado and lime juice.
Slice the corn kernels
off the cobs. To do this, one at a time stand each ear on its wide end
and use a knife to saw down length of the cob. Add the kernels to the
jicama-avocado mixture. Add the tomatoes, shrimp and cilantro. Stir
gently. Crumble the goat cheese over the top and serve with the toasted
bread.
Nutrition information per serving: 700 calories; 220 calories from
fat (31 percent of total calories); 25 g fat (7 g saturated; 0 g trans
fats); 185 mg cholesterol; 81 g carbohydrate; 15 g fiber; 19 g sugar; 41
g protein; 1,190 mg sodium.___
EDITOR'S NOTE: Alison Ladman is a recipe developer for the AP. Follow her on Twitter at https://twitter.com/CrustAndCrumbCo
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