SOUTHWESTERN SHRIMP SALAD WITH GRILLED CORN (for six)
2 tablespoons fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon diced chipotle chile in adobo, plus 1 tablespoon adobo sauce
2 teaspoons salt
1 garlic clove, minced
½ teaspoon honey
¼ cup plus 2 tablespoons olive oil
6 ears of corn, husks and silks removed
1 can (15 ounces) black beans, rinsed and drained
2 tablespoons chopped fresh cilantro, plus cilantro leaves for garnish
2 cups cherry or grape tomatoes, quartered
½ cup diced jicama
¼ cup diced red onion
1 pound medium shrimp (about 25), shelled and deveined
- In bowl, whisk together lime juice, orange juice, chipotle chile and adobo sauce, 1 teaspoon salt, garlic, honey and ¼ cup oil until smooth. Set vinaigrette aside.
- Prepare hot fire in grill or preheat grill pan over high heat.
- Rub corn with 2 tablespoons oil and 1 teaspoon salt. Grill corn, turning occasionally, until charred in spots, 10 to 15 minutes. Transfer to a platter and cool. Brush shrimp with olive oil and add shrimp to rack or grill pan and grill, turning once, for 6 to 8 minutes, or until they are just cooked through. Remove to platter.
- When corn is cool enough to handle, remove kernels from cob and place kernels in a large bowl. Add black beans, chopped cilantro, tomatoes, jicama, onion, shrimp and vinaigrette. Stir until very well combined and garnish with cilantro leaves.
adapted from a Williams Sonoma catalog