On hot summer nights when the fish are jumping and the cotton is high, this lettuce-free salad serves as a delicious main course. It features many ingredients grown or harvested in the State of South Carolina and the Atlantic Ocean.
Enjoy!
Serves 4 as a main course.
Prep and cook time: 45 minutes including starting grill
Ingredients
For salad
3 medium ears fresh yellow corn, shucked
4 medium scallions
2 Tbsp. canola oil, divided
1 ½ lbs. fresh raw shrimp, deveined
¼ tsp. kosher salt
1 cup cooked and shelled fresh or frozen edamame
1 cup halved cherry tomatoes
2 Tbsp. fresh small basil leaves or mint leaves, or a combination of both, torn
2 tsp. toasted sesame seeds
For vinaigrette dressing
1 Tbsp. soy sauce
1 Tbsp. unseasoned rice wine vinegar
1 Tbsp. toasted sesame oil
1 lime: 1 tsp. lime zest plus 2 Tbsp. fresh lime juice
1 tsp. light brown sugar
½ tsp. fresh peeled grated ginger
1 small jalapeño, seeded and finely chopped
3 Tbsp. canola oil
Preparation
Make the vinaigrette
Grate lime peel for lime zest and then juice lime. Whisk together soy sauce, vinegar, sesame oil, lime zest and juice, brown sugar, ginger, and jalapeño in a small bowl. Whisk in canola oil in a slow, steady stream until well combined. Set aside or cover and refrigerate up to 1 week.
Make the salad
Preheat a grill to high (450°F to 500°F) or heat a grill pan over high. Brush corn and scallions with 1 Tbsp. canola oil, and place on grates or grill pan. Grill, uncovered, turning occasionally, until just tender and slightly charred (about 4 minutes for scallions and 10 minutes for corn). Remove from heat. When cool enough to handle, cut corn kernels off cobs, and roughly chop scallions into 1/2-inch pieces; set corn and scallions aside.
Cook the shrimp
Toss shrimp with remaining Tbsp. canola oil and add salt and pepper to taste. Thread shrimp on skewers and grill until just cooked through and grill marks appear.
Combine for eating
Toss together the corn, scallions, edamame, and tomatoes in a large bowl. Add herbs, the dressing, and 1 tsp. sesame seeds; toss to combine.
When ready to serve, divide among 4 shallow bowls or plates. Top each with shrimp. Sprinkle with remaining 1 tsp. sesame seeds and additional herbs. Serve immediately.
— Created by David Matthews for Connect
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