This recipe was the product of a long day. You would think since I write all day at work, the last thing I would want to do is come home and write about food. It’s quite the opposite; I couldn’t wait to channel my energy from the day into a random, new and fun dish.
I love this summery salad because of it’s bright colors and fresh bite. The snappy prawns along with sweet mango, creamy avocado and crispy corn make this salad an everyday must. The best part about this salad: the corn component makes it hearty enough for dinner (but light enough so you feel great).
Tropical Prawn Salad with Mango, Avocado & Charred Corn
.5 lb fresh, peeled and deveined prawns
2 tbsp organic tamari sauce
1 mango, peeled and sliced into chunks
1 whole avocado, sliced into chunks
3 scallions, thinly sliced
1 large shallot, thinly sliced
2 ears of corn, husks removed
2 cups butter lettuce, washed and sliced
2 cloves of garlic
extra virgin olive oil
1 tbsp maple syrup
1/2 tsp sea salt
freshly cracked pepper to taste
1. Wash the shrimp with cold water, and pat dry with a paper towel. Place in a bowl with tamari, a squeeze of lime juice, and a few dashes of pepper. Marinate in the refrigerator for 10 minutes.
2. Drizzle extra virgin olive oil in a heavy bottomed pan, over medium heat. Add shallots, and cook for 2-3 minutes. Add shrimp and saute until cooked through, about 4 minutes per side (you will notice a dark pink color and a little crispiness). Set aside, but do not wash the pan.
3. Heat the pan over medium-high heat, and add the scallions. Cook for 2-3 minutes, and place the two whole ears of corn in the pan. After about 4 minutes, turn the heat down, and turn the corn over. You will notice a brown charr color on one side of the corn. Cook another 2 minutes, and set aside to cool.
4. Once corn is cool, cut off the cob. Combine corn, charred scallions (yes, even the crispy ones from the pan), butter lettuce, chopped mango, and shrimp in a bowl. Toss.
5. To make the dressing, combine lime juice (about 1/4 cup), 1/4 cup olive oil, 2 garlic cloves, maple syrup, sea salt and pepper and blend until combined.
6. Add avocado to the salad, and drizzle dressing on top. Enjoy alongside a crisp Sauvignon Blanc (my favorite white and so great with food). Happy Friday! This is what I’m doing…stoked for the weekend.