Spicy Prawn, Summer Corn and Kiwi Salad

Spicy Prawn, Summer Corn and Kiwi Salad

Tasty and unique, this recipe features spicy grilled prawns with fresh grilled corn, kiwis, chilies, lettuce, tomatoes and a lemon-vinegar dressing. A spectacular summer salad! Serves 4.

Ingredients

Prawns
1 lb jumbo, E-Z Peel prawns (approx. 16-20 ct), peeled, deveined and thawed
4 t olive oil, divided
1 ½ T lemon juice
½ t salt
½ t black pepper
1 sm cherry pepper or other chili (approx. 1 ½ T),
finely diced (optional)
4 t hot sauce, divided

Corn
2 ears sweet yellow corn, shucked and cleaned
1 T olive oil
salt and pepper, to taste

Dressing
¼ c extra virgin olive oil
2 T lemon juice
2 T white wine vinegar
½ t salt
½ t black pepper

Salad
1 jalapeño, seeded, finely diced
¼ c red onion, finely diced
2 kiwis, peeled and diced ½”
½ pt grape tomatoes, halved
2 t chives, chopped
2 t tarragon, chopped
1 head butter lettuce, torn

Steps

Prawns
Place shrimp, 2 t oil, lemon juice, salt, pepper, chili pepper and 2 t hot sauce in a bowl. Toss together. Marinate 15 min.

Corn
Set the grill to high heat. Rub corn with olive oil, sprinkle lightly with salt and pepper and grill, turning every 1 min or so, until the corn is lightly charred all around, approx. 3-4 min. Corn should be firm, not over-cooked. Remove and cool. Stand ears of corn on a cutting board, and run a knife down the sides to remove kernels, as close as you can to the cob. Set aside.

Dressing
Place extra virgin olive oil, lemon juice, vinegar, salt and pepper in a tightly sealed jar or container and shake briskly.

Salad
In large bowl, place all salad ingredients and add corn kernels.

Assembly
Over high heat, grill prawns approx. 2 min per side until done; toss with the remaining 2 t of olive oil and 2 T hot sauce. Divide the salad between four serving plates and place shrimp on top. Shake the dressing and pour onto the salad, as desired.

Serve with toasted bread and a cool cocktail.