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Tigray
Salad of corn, shrimps and citrus vinaigrette
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Ingredients
Directions
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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.
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Spread the corn onions with peanut oil and grill in a 5-6 minute oven on the barbecue grill around light brown.
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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.
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Mix the ingredients for the vinaigrette. Place the corncobs and shrimp skewers on the lettuce and drizzle with the citrus vinaigrette.
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Sprinkle with coriander and garnish with lemon wedges. Serve the tortilla chips.
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Nutrition
690Calories
Sodium0% DV0g
Fat63% DV41g
Protein46% DV23g
Carbs17% DV52g
Fiber0% DV0g
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