Filter
Reset
Sort ByRelevance
Rosie
Salad of roasted corn and shrimps
A spicy Mexican salad of roasted corn and prawns with a fresh citrus dressing.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue.
-
Bring a generous pot of water to the boil. Remove the leaves and wires from the corn cobs, cook the corn cobs for 10 minutes and then drain.
-
Brush the corn cobs with the oil and grill them on the barbecue in approx. 6 min. Around golden brown. Remove from the grid and let cool for 10 minutes.
-
In the meantime, finely chop the jalapeños and mix with the orange juice, lemon juice and oil. Season with pepper and salt.
-
Halve the tomatoes.
-
Put 1 corn cob upright in a large bowl with raised edge. Use a sharp knife to cut the corn kernels from the top downwards from the flask.
-
Repeat with the rest of the corn cobs.
-
Add the dressing, tomatoes, shrimps and lettuce to the corn and scoop. Season with pepper and salt. Serve with the tortilla chips. Yummy! .
Blogs that might be interesting
-
55 minMain dishRoast beef, olive oil, olive oil, rosemary, thyme, garlic, dried chili pepper, coarse sea salt, mustard, meat tomato, Meat bouillon, Red wine, egg, milk, flour,roast beef with yorkshire pudding and puffed tomatoes -
40 minMain disholive oil, chorizo, garlic, paprika, onion, crumbly potato, chicken bouillon, Kale,caldo verde -
45 minMain dishminced beef, onion, garlic, pepper, tomato cubes with tomato juice, fresh oregano, banana, raisins, cinnamon, wrapt tortillas, neutral oil, avocado, grated cheese,tacos filled with sweet picadillo -
25 minMain dishcelery, winter carrot, olive oil, onion, peeled tomatoes, spinach à la crème, grated young cheese, perline,perline with raw ham and tomato sauce
Nutrition
485Calories
Sodium14% DV340mg
Fat34% DV22g
Protein34% DV17g
Carbs17% DV51g
Fiber32% DV8g
Loved it