Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
If you are using bamboo skewers, make sure to soak them in water for at least 20 minutes.
Step 2
Combine the juice from
Lemons (1 1/4)
,
Extra-Virgin Olive Oil (120 mL)
Dijon Mustard (30 g)
,
Honey (20 g)
,
Garlic (2 cloves)
,
Fresh Basil (1 g)
,
Fresh Parsley (3 g)
, and
Salt (2 g)
. Set aside 1/3 cup of the mixture to dress the salad before serving.
Step 3
Thread 4-5
Large Shrimp (455 g)
onto each skewer, depending on the size of the shrimp.
Step 4
Place the shrimp skewers in a large Ziploc bag and pour the remaining marinade over them. Seal the bag, removing any excess air, and refrigerate for at least 30 minutes.
Step 5
While the shrimp marinates, husk and grill the
Corn (2 ears)
.
Step 6
Heat a grill/grill pan over medium heat. Brush the corn with
Olive Oil (15 mL)
and season with
Salt (to taste)
. When the grill is hot, add the corn and cook for 10-12 minutes.
Step 7
Remove corn from the pan and let cool. When the corn is cool enough to handle, use a sharp knife to slice the kernels from the cob. Set aside until ready to use.
Step 8
When your shrimp has finished marinating, remove your skewers from the fridge. Heat the grill/grill pan over high heat. When hot, add the shrimp skewers and cook for 1½-2 minutes on each side until the shrimp become pink and opaque.
Step 9
In a large bowl or on a platter, combine the
Spring Mix Greens (140 g)
, corn,
Red Onion (1/2)
,
Cherry Tomatoes (150 g)
, and
Avocado (1)
.
Step 10
Just before serving, add the reserved dressing and toss to coat. Top with grilled shrimp and get after it.
