Fresh From Nancy's Garden

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An Accidental Bold and Spicy Shrimp & Corn Salad

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You know those days when you get home and you’re tired and it’s hot and you don’t really want to cook but you’re too lazy to go out? Well, that’s how this “accidental” dinner came about. 

It all started with the shrimp. I thought I’d BBQ it, but didn’t feel like starting the grill. So then I figured I’d just bake in the oven–always good and so easy. Then I spotted the corn on the cob in the fridge and decided to have that with the shrimp. But then I knew I had some leftover spinach that I really needed to use and…oh…the peppers. (Remember all those peppers). Before I knew it I was eating the best spicy shrimp and corn salad.

So next time you have one of those days, but want to end with a quick and delicious dinner–this blog’s for you!

INGREDIENTS 
This will make one serving–adjust accordingly
  • 6-8 shrimp
  • 8 cherry tomatoes, cut in half
  • 1/8 red onion, sliced thin
  • 1 fresh corn on the cob
  • 1 large jalapeno, sliced
  • plateful of spinach
  • 1 lime
    FOR THE MARINADE
  • 1 sliced jalapeno
  • olive oil, only enough to coat shrimp
  • 2 cloves garlic, chopped
  • fajita seasoning 
  • s & p to taste
    FOR THE DRESSING
  • 2 tsp sriracha
  • 1 tsp olive oil
  • 1 lime, juiced
Heat oven to 400.
 
Put shrimp and all marinade ingredients in a Ziploc bag and refrigerate as the oven pre-heats.
Rub corn with olive oil and sprinkle with fajita seasoning. Place on foil and arrange sliced jalapeno under and around it. Seal tightly and place on cookie sheet in oven. I put it in while it was pre-heating.
 
Once the oven’s hot, put shrimp and marinade on same cookie sheet. Bake for 7-8 minutes. Immediately squeeze with lime when it’s done.
 

 

Put spinach on plate top with tomato, onion, corn, shrimp and jalapeno.
 
Whisk together dressing ingredients. I just made this up and it turned out great, but if you don’t like things too spicy, just make a mild vinaigrette. But if you like bold and spicy, try this. It’s really good!
 
Drizzle dressing on salad and dinner is served. I think it took longer to write this than it did to make it. Give it a try….and Enjoy!
 

Categories: Fish, Vegetables

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