Basil Shrimp with Sweet Corn Salad
Fresh, bold, and bursting with summer flavor. This grilled shrimp and corn salad pairs smoky-sweet corn with juicy shrimp, tangy lime basil dressing, and a kick
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.earthfare.com.
Cooking tools:
- Food processor
- Grill
- Skewer
- Cooling rack
- Pastry brush
- Grater
- Refrigerator
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Tongs
- Plate
Ingredients
- 2 cups fresh basil leaves
- 2 tablespoons lime juice
- 1 garlic clove, chopped
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup olive oil
- Salt
- pepper
- 1 pound uncooked jumbo shrimp, peeled, deveined and tails on
- 5 large ears sweet corn, husks and silk removed
- 3 tablespoons butter, cubed and melted
- 4 metal or water-soaked wooden skewers
- 1 1/2 cups cherry tomatoes, halved
- 1/4 cup finely chopped red onion
- 1 medium jalapeno pepper, seeded and finely chopped
- 1 cup grated El Viajero® Queso Cotija cheese
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