Plump barbecue-spiced shrimp, fresh summer corn, and cherry tomatoes are the stars of this satisfying warm weather salad. A tangy cilantro-lime dressing adds a pleasing punch.
Note: The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: crustacean shellfish.
What You Get
Peeled, deveined shrimp (see note below)
BBQ spice blend
What You'll Need
Salt and freshly ground pepper
Trim away the base from the little gems and separate the leaves. Shuck the corn, and cut the kernels from the cob, using a knife in a sawing motion. Cut the cherry tomatoes in half. Slice a handful of scallions, reserving the rest for another use. Trim and slice the radishes. Drain the shrimp and pat dry with paper towels. Sprinkle with 1 tablespoon of the BBQ spice and season with salt.
In a cast-iron skillet or sauté pan over medium-high heat, warm 1 tablespoon oil. When the pan is searing hot, add the shrimp and cook until bright pink and tightly furled, stirring once or twice, 3-4 minutes.
In a large bowl, combine the little gems with half of the dressing, tossing to coat. Season with salt and pepper. Divide the greens between plates and top with the shrimp. Scatter the cherry tomatoes, corn kernels, and radishes over the top. Sprinkle with scallions and serve.