Camille Styles

Tuesday Tastings :: Grilled Shrimp + Corn Salad

July 19th, 2011

Grilled_Shrimp_Salad_CamilleStylesYou guys…I’m kind of obsessed with this salad. It all started this weekend when we were craving light, fresh flavors to enjoy out on the patio despite the blazing heat. I remembered a salad I’d loved at North that combined almonds, corn and golden raisins…and thought how good it would be topped with super flavorful shrimp served straight off the grill! This salad combines totally unexpected ingredients (marcona almonds with avocado?!) but trust me: it all comes together for the perfect union of sweet, salty, creamy and crunchy. Follow the jump for the recipe!



Grilled Shrimp & Corn Salad with Avocado, Almonds & Feta

  • 1 pound large shrimp, about 16, shelled and deveined
  • 4 wooden skewers
  • 2 ears of corn, kernels removed
  • 1 ripe avocado, peeled and diced
  • 6 cups mixed baby greens
  • 1 cup cherry tomatoes, halved
  • 2 tbsp crumbled feta
  • 2 tbsp golden raisins
  • 1/4 cup marcona almonds
  • a few basil leaves, for garnish
  • salt & pepper, to taste
for the dressing
  • 1 tbsp balsamic vinegar
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
For the dressing: Place all ingredients in a screw top jar and shake to combine.

Grill the shrimp: Place the skewers in a shallow tray and cover with hot water. Set aside until you are ready to grill the shrimp.

Preheat a grill or broiler to medium heat.

Place the shrimp on the soaked wooden skewers. Lightly pat dry with paper towels and, using a brush, lightly coat the shrimp on both sides with a bit of olive oil. Grill for about 2 to 3 minutes on each side, or until shrimp are golden brown on both sides and cooked through.

Assemble the salad: In a dry skillet, toast the corn kernels on high until golden. Season with salt & pepper.

In a bowl, combine baby greens, corn, avocado, cherry tomatoes, feta, raisins and almonds. Toss lightly with dressing to coat.

Divide among four plates. Top with a shrimp skewer, and garnish with basil leaves.

*serves 4

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7 Comments under :: Tuesday Tastings :: Grilled Shrimp + Corn Salad
  1. Kacie says:

    Yummy! I love the avacado/almond/feta combo. For some reason I never would have thought of that but it sounds perfect. I wish it wasn’t 60 and raining here! That looks like a perfect summer salad.

    A Collection of Passions

  2. YUM! This looks absolutely delicious and perfect for the summer! Thanks for sharing the recipe!

  3. Catherine says:

    Just made this salad for dinner last night, and it was wonderful! And so colorful. Great recipe, Camille!

  4. […] few others you might enjoy: Beet, Avocado & Grapefruit Salad, Grilled Shrimp & Corn Salad, Crunchy Asian […]

  5. […] Recipe and Photo credit to […]

  6. Nazira says:

    Goodness! I just made this salad for lunch and I could not believe how delicious it was. And it really did have an amazing texture. I will definitely be using this recipe again!

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