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Stew Leonard’s Sweet Grilled NAKED Shrimp and Charred Corn Salad
Prep time: 30 minutes
Cook time: 8 to 10 minutes
Serves: 4

 

 

 

Measurements Ingredients Savings Availability
1-1/4 lb  Extra Large Shrimp Weekly Special $8.99 lb. - Save $5 lb. Add to Shopping list
 

 Peeled and deveined

 

1/ cup  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
 

 

2 tbs.  Chopped Garlic $ Add to Shopping list
 

 

2 tbs.  Light Brown Sugar $ Add to Shopping list
 

 

4 ears  Local! Super Sweet Corn Weekly Special $0.39 ea. or 12/$2.99 Add to Shopping list
 

Lightly oiled & seasoned with salt and pepper.

1/4 cup  Red Pepper $ Add to Shopping list
 

Diced

1/4 cup  Green Pepper $ Add to Shopping list
 

Diced

1/4 cup  Red Onion $ Add to Shopping list
 

Diced

2 tbs.  Cilantro $ Add to Shopping list
 

Rough chopped

1/4 cup + 2 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 - Save $2 Add to Shopping list
 

 

Lime $ Add to Shopping list
 

Juiced

1/2 tsp.  Salt & Pepper $ Add to Shopping list
 

 

Directions:
 
1.  Mix shrimp, olive oil, garlic and brown sugar together in a bowl and set aside.
 
2.  Grill corn for 3 to 4 minute until grilled all around, let cool a few minutes and cut kernels off of cob and place in a bowl.
 
3.  Mix corn with red peppers, green peppers, red onion, cilantro, olive oil, lime juice and salt and pepper.  Place in refrigerator.
 
4.  Toss shrimp again to coat with olive oil, garlic and brown sugar.
 
5.  Place all shrimp on grill and keep moving around for 3 to 4 minutes until all shrimp are pink.
 
6.  Plate corn salad and place warm shrimp on top of the salad.
 
Best served over grilled ciabatta bread.