Shrimp, Mango & Grilled Corn Salad
The most summery perfect salad there ever was! Grilled corn, grilled zucchini and asparagus with sweet chargrilled shrimp marinated in a lime honey garlic sauce. Tossed with a chargrilled scallion dressing over a bed of greens and juicy ripe mango. If someone asked what my perfect meal was, it would be this.
This last week my husband and I with his family went to Cabo for a few relaxing days in the sun. And I ate half my body weight in tortilla chips and guacamole so when I got home yesterday I wanted something light and delicious for dinner but felt very inspired by the flavors of being by the ocean in a hot climate for a week. So created this beautiful salad which reminds me of the salad I always order at Fresh Corn Grill.
I used all organic ingredients and wild shrimp of course for the healthiest dish. And my husband and I polished off this entire giant bowl of salad so I knew it was a hit!
Here’s how I made it:
For the shrimp -
1lb jumbo peeled and deveined wild caught shrimp
juice of 1 lime
1 large clove garlic
2 tbsp organic honey
1 tbsp avocado oil
For the salad -
1 organic zucchini, sliced in to planks
1/2 bunch organic asparagus
1 ear of organic corn
organic little gem lettuce (or romaine)
10 organic baby heirloom tomatoes
1 organic ripe mango
1 organic ripe avocado
For the dressing -
1 bunch scallions (spring onions)
1 cup organic mayonnaise (or veganaise)
1/2 cup extra virgin olive oil or avocado oil
Juice of 1 lime
1/4 cup cilantro
1/4 cup water
1 tbsp honey
1 clove garlic
First of all your want to marinate your shrimp in the crushed garlic, honey, avocado oil and lime juice because you want it to marinate for at least 20 minutes while you prep your other ingredients.
Next, slice your zucchini in to planks, wash your asparagus and scallions and peel your corn on the cob. Drizzle with avocado oil and sprinkle with salt/pepper.
Get your grill ready and preheat it until it gets to at least 400 F.
Now wash your lettuce of choice and arrange it in a large bowl. Slice your mango and avocado and tomatoes and sprinkle over the lettuce.
Grill the corn first because it takes the longest. About 10-15 minutes, turning until charred on each side. About 5 minutes in to cooking the corn, add on your zucchini planks, scallions and asparagus. Then half way through cooking once they have nice charred grill marks, turn so they can cook evenly on both sides.
The veggies will be ready quickly. So now it’s time to throw on your shrimp. They will take about 1-2 minutes on each side on the hot grill. All the while this is cooking, your corn will be still on there cooking away and you’ll need to keep turning it.
It should all be cooked at the same time and you can slice the zucchini planks in to chunks, dice the asparagus in to bite sized pieces and cut the corn off the cob. Sprinkle over the salad and the place the shrimp on top.
Now it’s time for the dressing. Get out your vitamix blender and all the ingredients in preparation. Put the charred scallions in to the blender along with the mayo, lime juice, cilantro, olive oil, water and garlic.
Blend on high until smooth and then drizzle over the beautiful salad.
Toss together and enjoy with a crisp glass of sauv blanc in your garden on a warm summer evening. It also makes a perfect lunch!