Filter
Reset
Sort ByRelevance
Tigray
Salad of corn, shrimps and citrus vinaigrette
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
80 minSide dishA-parts, Zaanse mustard, sour cream, mayonnaise, White wine vinegar, fresh chives,potato salad with mustard and chives
-
15 minSide disholive oil, Spinach, Red onions, caraway seed, chickpeas, grated beetroot, lemon,chickpea Salad
-
15 minSide dishbutter, sun-dried tomato, basil, garlic, Parmesan cheese, balsamic vinegar,basil butter with parmesan cheese
-
10 minSide dishlime, green apple, kiwis, green iced tea with lemon, ice Cube,green iced tea with kiwi
Nutrition
690Calories
Sodium0% DV0g
Fat63% DV41g
Protein46% DV23g
Carbs17% DV52g
Fiber0% DV0g
Loved it