recipe 
yields
Serves 4
1 pound medium shrimp,
peeled, tail on
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 tablespoons olive oil
2 ears of corn
8-10 cherry tomatoes, halved
½ small red onion, diced
8 pickled okra, halved
1-2 big handfuls of arugula
Salt and pepper to taste
1 cup fresh mint (not packed)
1 cup parsley leaves (not packed)
1 teaspoon sea salt
½ teaspoon freshly ground pepper
2-3 garlic cloves, crushed
½ red onion, roughly chopped
1 lime, juiced
½ cup olive oil
Ingredients
Chimichurri Vinaigrette
steps
- Season the shrimp with salt and pepper. Working in batches, heat 1 tablespoon of olive oil in a 12-inch cast-iron skillet set over mediumhigh heat. Once the oil is hot, place enough shrimp in one single layer in the skillet and sear on each side until pink, about 3 minutes total. Repeat with remaining shrimp and remaining tablespoon of oil.
- Remove from the skillet and set aside to cool. Wipe the skillet clean and place it back over medium-high heat. Sear the corn on all sides until charred, about 10 minutes. Remove from the skillet, let cool, and cut corn off the cob.
- Place all the vinaigrette ingredients except the oil in a food processor. Pulse a few times until finely chopped. Then, pour into a non-reactive bowl and whisk in the oil. Set aside until ready to use.
- In a large serving bowl, gently toss all the salad ingredients together, and serve with the chimichurri vinaigrette on the side. Extra vinaigrette can be stored in the fridge for up to 5 days and used on poultry or steak.
Date Published: 05.31.17
share
- Recipe and Photo by Hélène Dujardin
