The zippy flavours and brilliant colours of this salad complement tender, perfectly grilled shrimp. Grilling the corn concentrates the kernels' sweetness and adds a smoky accent.
- Portion size 4 servings
Corn and black bean salad:
Peel off shrimp shells, leaving tails on; cut each shrimp lengthwise down back and gently pull out dark vein running down back. In bowl, combine oil, lime juice, soy sauce, sesame oil, pepper and garlic. Add shrimp; toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, husk corn. Place on greased grill over medium-high heat. Close lid and cook, turning occasionally, until kernels are tender and grill-marked, about 15 minutes. Slice off kernels to make 1-1/2 cups (375 mL); place in bowl. Add black beans, red pepper, onion and coriander.
In small bowl, whisk together oil, lime juice, salt, cumin and pepper. Pour over corn mixture; toss to coat.
Place shrimp on greased grill over medium-high heat. Close lid and cook, turning once, until shrimp are pink, about 6 minutes.
Divide lettuce leaves among plates. Top with salad then grilled shrimp.
Nutritional facts <b>Per serving:</b> about
- Sodium 736 mg
- Protein 29 g
- Calories 438.0
- Total fat 18 g
- Cholesterol 129 mg
- Saturated fat 2 g
- Total carbohydrate 45 g
- Iron 33.0
- Folate 95.0
- Calcium 7.0
- Vitamin A 21.0
- Vitamin C 100.0