2019 Holiday Recipe — Summertime and the Eating Is Easy

Connect Consulting Group - Eating is Easy Moose

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.

Serves 4 as main course. 

Prep and cook time: 45 minutes including starting grill  


For salad 

3 medium ears fresh yellow corn, shucked 

4 medium scallions 

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 

Tbsp. soy sauce 

Tbsp. unseasoned rice wine vinegar 

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 jalapeñoseeded and finely chopped  

Tbsp. canola oil 


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 bowlWhisk 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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