Salad of corn, shrimps and citrus vinaigrette

Name: salad of corn, shrimps and citrus vinaigrette
Total time: 30 min
Yield: 4
Ingredients: 4 corn cob; 4 tablespoon peanut oil; 300 gram deep frozen stir shrimp; 1 mespoint cayenne pepper; 2 tablespoon wok oil; 1 crop iceberg lettuce; 4 vine tomato; 1 tablespoon coriander; 1 lemon; 1 bag tortilla chips natural; 1 orange for the vinaigrette; 1 lemon for the vinaigrette; 1 tablespoon jalapeno pepper for the vinaigrette; 4 tablespoon extra virgin olive oil for the vinaigrette

Ingredients

Directions

Bring a large pot of water to the boil. If necessary, remove the leaves and wires from the corn cobs and cook for about 10 minutes. Drain the corn and pat dry.
Spread the corn onions with peanut oil and grill in a 5-6 minute oven on the barbecue grill around light brown.
Sprinkle the shrimps with cayenne pepper and baste them on the skewers. Brush with wok oil and grill the shrimp skewer for 3-4 minutes. Place the iceberg lettuce with the tomatoes on a plate.
Mix the ingredients for the vinaigrette. Place the corncobs and shrimp skewers on the lettuce and drizzle with the citrus vinaigrette.
Sprinkle with coriander and garnish with lemon wedges. Serve the tortilla chips.