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Corn, Shrimp And Feta Salad With Chili-Lime Vinaigrette

Corn, Shrimp And Feta Salad With Chili-Lime Vinaigrette is a salads recipe made with Fresh Lime Juice, Chili Powder, Salt, Freshly Ground Pepper, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 2/3 cup
• 3 oz

Method (preview)

1. 1

   1. Make the dressing: In a medium bowl, whisk the lime juice, chili powder, oregano, garlic, salt and pepper. Gradually whisk in the oil.

2. 2

   Assemble the salad: In a medium glass or ceramic bowl, toss the shrimp with 3 tablespoons of the dressing.

3. 3

   Cover and refrigerate for at least 30 minutes and up to 2 hours.

4. 4

   Cover and refrigerate the remaining dressing.

5. 5

   Meanwhile, build a hot charcoal fire in an outdoor grill or preheat a gas grill on high.

6. 6

   Lightly oil the grill.

7. 7

   Place the shrimp and corn on the grill.

8. 8

   Grill the shrimp, turning until pink and firm, about 5 minutes.

9. 9

   Cover and refrigerate shrimp until ready to use.

10. 10

    Continue to grill the corn, turning occasionally, until the husks are scorched on all sides, about 12 minutes more.

11. 11

    Cool the corn until easy to handle.

12. 12

    Remove the husks and silk.

13. 13

    Using a sharp knife, cut off the end of an ear of corn.

14. 14

    Stand the corn on the end and hold firmly.

15. 15

    Use the knife to cut down the cob, cutting away the kernels.

16. 16

    Repeat with the remaining ears of corn.

17. 17

    You should have 2 cups of kernels.

18. 18

    Cut each shrimp lengthwise in half.

19. 19

    In a large serving bowl, toss the shrimp, corn, tomatoes, scallions and jalapeno with the remaining vinaigrette.

20. 20

    Cover and refrigerate until chilled, about 2 hours.

21. 21

    Taste and adjust the seasoning with lime juice, salt and pepper as needed.

22. 22

    Sprinkle with the feta cheese and serve.