Photo: Jodi Pudge
Oh, this salad? It's just a taste explosion of shrimp, corn, peppers, black beans and avocado. It's a great way to introduce little palates to seafood.
1 lb large shrimp, (frozen is fine, just let them thaw before cooking)
1 tbsp vegetable oil
1 tbsp lime juice
1 tsp soy sauce
1 tsp sesame oil
2 cloves minced garlic
a couple grinds black pepper
3 cobs of corn
1 540 mL can black beans, drained and rinsed
1 red sweet pepper, or orange or yellow sweet pepper, diced
1/2 cup chopped cilantro
1 avocado, diced
1/4 cup vegetable oil
3 tbsp lime juice
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp black pepper
1 head Boston lettuce, chopped
Peel shrimp and remove vein, if necessary. To devein, run a small, sharp knife lengthwise down the shrimp, making a shallow cut, then take out vein with your knife. In a bowl, mix vegetable oil, lime juice, soy sauce, sesame oil and garlic. Add shrimp and gently stir. Cover and refrigerate for about an hour.
Place wooden skewers in a shallow dish and cover them with water; soak for at least 20 to 30 min.
Heat your grill to medium-high. Husk the corn and put them on the lightly oiled grill for 15 to 20 min, turning every 3 to 5 min. Remove from heat once they begin to char. Let cool, then run a knife down each cob to slice off the kernels.
Mix corn, beans, chopped peppers and cilantro in a bowl. Gently fold in the diced avocado. Whisk together oil, lime juice, salt, cumin and pepper. Pour over the bean mixture and toss.
Take your shrimp out of the fridge and put 3 on each skewer. Go through the tail and again through the top so they lay flat on the grill. Discard excess marinade. Barbecue the shrimp for about 2 min on each side, until they’re bright pink. Remove from heat. Slide them off the skewers when slightly cooled. Arrange lettuce on a plate and pile the bean mixture on top. Place grilled shrimp over the bean salad and serve.
Protein 25g, Fibre 14g, Sodium 801mg.
Originally published in the June 2012 issue. Photo by Jodi Pudge.