Bubba Blue had it right when he explained in his charming southern drawl...
He goes on to explain 21 ways to cook these deep-sea morsels: baked, broiled or fried and adorned with lemon or coconut.
These delightfully succulent little crustaceans love to be grilled and dipped in clarified butter with minced garlic. Scampi scurry to mingle with pasta and roasted cherry tomatoes. Tiny bay shrimp nestle their way into cocktail sauce to wet our appetites.
The words shrimp and salad seem to go together basically like bread and butter. This rendition makes the most of fresh ears of toasted grilled corn and citrusy sweet kiwi fruit for cool comfort on hot nights.
(Recipe is from Market of Choice, which has two locations in the Portland Metro area.)
Spicy Prawn, Summer Corn and Kiwi Salad
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
Place shrimp, 2 t oil, lemon juice, salt, pepper, chili pepper and 2 t hot sauce in a bowl. Toss together. Marinate 15 min.
2 ears sweet yellow corn, shucked and cleaned
1 T olive oil
salt and pepper, to taste
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.
¼ c extra virgin olive oil
2 T lemon juice
2 T white wine vinegar
½ t salt
½ t black pepper
Place extra virgin olive oil, lemon juice, vinegar, salt and pepper in a tightly sealed jar or container and shake briskly.
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
In large bowl, place all salad ingredients and add corn kernels.
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.
Recipe creator Chef Barry Rumsey from our West Linn store says, "This salad is fast, fresh and has some Baja-style kick."