Salad of roasted corn and shrimps

Name: salad of roasted corn and shrimps
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 corn cob; 4 el peanut oil; 1 el jalapeño pepper in pot; 2 el orange juice; 2 el lemon juice; 350 g sweet vegetable tomato mix; 200 g shrimps Organic; 200 g sliced romaine lettuce; 150 g tortilla chips natural

A spicy Mexican salad of roasted corn and prawns with a fresh citrus dressing.

Ingredients

Kitchen Stuff

1 barbecue

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! .