shrimp, corn, and avocado salad
PREP TIME 15 mins, plus marinating, COOK TIME 20 mins, plus cooling
1 large ear of corn
7oz (200g) raw shrimp, peeled and deveined
1⁄3 cup finely chopped cilantro
juice of 1 lime
3 tbsp extra virgin olive oil
2 tbsp pumpkin seeds
1 tbsp Thai sweet chili sauce
salt and freshly ground black pepper
mixed salad leaves, about 3 1⁄2oz (100g)
12 cherry tomatoes, halved
1 avocado, halved, pitted, peeled, and thickly sliced
1 Heat a grill pan on high heat. Rub the corn with a little oil and grill it in the pan for 5–10 minutes, turning occasionally, until it is blackened in places and the kernels are tender. Set it aside. When it is cool enough to handle, cut the kernels off the cob with a sharp knife, as shown in the technique on p152.
2 Meanwhile, put the shrimp in a small, nonreactive bowl (not aluminum or cast-iron), along with 1 tbsp each of the cilantro, lime juice, and oil and toss well to combine. Chill for 30 minutes.
3 Heat a heavy-based frying pan over medium heat and add the pumpkin seeds. Toast them for 2–3 minutes, stirring frequently, until they begin to color and make a popping sound. Set aside to cool.
4 For the dressing, put the sweet chili sauce and the remaining cilantro, lime juice, and oil in a blender or food processor. Season well and blend until it has emulsified to a thick, vivid green dressing.
5 Reheat the grill to high heat and grill the marinated shrimp for a minute or two on each side until pink all over and charred in places. Set aside to cool.
6 When everything has cooled down, assemble the salad. Put the mixed leaves into a bowl and toss with the dressing. Add the cherry tomatoes and corn kernels, and toss again. Arrange the avocado slices and grilled shrimp on the top, and scatter with the toasted pumpkin seeds to serve.