Cajun Spiced Shrimp And Corn Salad Recipe


Difficulty LevelEasyCuisine
Main Ingredient


For pickled red onion
 Red wine vinegar1⁄2 Cup (8 tbs)
 Kosher salt1⁄2 Tablespoon
 Sugar1⁄2 Tablespoon
 Freshly ground pepper1⁄2 Tablespoon
 Red onion1 , halved and thinly sliced
For salad
 Old bay seasoning1 Teaspoon
 Cajun spice mix1 Teaspoon
 Smoked spanish paprika1 Teaspoon (Hot Pirnenton De La Vera)
 Chopped rosemary1 Teaspoon
 Cayenne pepper1⁄4 Teaspoon
 Extra virgin olive oil2 Tablespoon
 Shrimp20 Large, shelled and deveined
 Ears of corn7 , shucked
 Unsalted butter2 Tablespoon
 Freshly ground pepper To Taste
 Kirby cucumbers4 , diced
 Medjool dates2 , pitted and diced
 Chopped cilantro1⁄4 Cup (4 tbs)
 Fresh lime juice1⁄4 Cup (4 tbs)
 Salt To Taste


1. Pickle the onion: In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from the heat, stir in the onion slices, and let the onion pickle at room temperature for 1 hour.
2. MEANWHILE, MAKE THE SALAD: Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
3. Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
4. Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and black pepper and toss well. Transfer to a platter, top with the shrimp, garnish with the pea shoots and serve.