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Rosie
Salad of roasted corn and shrimps
A spicy Mexican salad of roasted corn and prawns with a fresh citrus dressing.
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Ingredients
Directions
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Light the barbecue.
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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.
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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.
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In the meantime, finely chop the jalapeños and mix with the orange juice, lemon juice and oil. Season with pepper and salt.
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Halve the tomatoes.
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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.
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Repeat with the rest of the corn cobs.
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Add the dressing, tomatoes, shrimps and lettuce to the corn and scoop. Season with pepper and salt. Serve with the tortilla chips. Yummy! .
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Nutrition
485Calories
Sodium14% DV340mg
Fat34% DV22g
Protein34% DV17g
Carbs17% DV51g
Fiber32% DV8g
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