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Salad cob olive oil enough weight Spinach tomatoes shrimp jalapeno olive oil garlic salt dressing sriracha olive oil
Viewed: 49 - Published at: 5 years agoIngredients
- FOR THE SALAD:
- 2 ears Fresh Corn On The Cob
- Olive Oil, For Rubbing On The Corn
- 1 teaspoon Fajita Seasoning, Enough To Coat Corn
- 1 whole Large Jalapeno, Sliced
- 1 whole Lime, Juiced
- 6 ounces, weight Spinach, A Plateful For Each Serving
- 16 whole Cherry Tomatoes, Cut In Half
- 1/4 whole Red Onion, Sliced Thin
- FOR THE MARINADE:
- 14 whole Medium Shrimp, Peeled, Deveined
- 1 whole Sliced Jalapeno
- 1 Tablespoon Olive Oil, Only Enough To Coat Shrimp
- 2 cloves Garlic, Chopped
- Salt And Pepper, to taste
- FOR THE DRESSING:
- 2 teaspoons Sriracha, More If You Like It Spicy
- 2 teaspoons Olive Oil
- 2 whole Lime, Juiced
Method
- Heat oven to 400 F.
- Put shrimp and all of the marinade ingredients in a Ziploc bag, seal the bag and refrigerate as the oven preheats.
- Rub corn with olive oil and sprinkle with fajita seasoning and put it on a large sheet of aluminum foil. Arrange sliced jalapeno under and around it then wrap the ears tightly with aluminum foil. Place on cookie sheet and put it in the oven. I put it in while it was preheating.
- Once the oven is hot, remove shrimp from the marinade and put shrimp on the same cookie sheet as the corn and bake for 7-8 minutes. Immediately squeeze with lime when it's done and you remove the baking sheet from the oven.
- Put spinach on two plates and top each with tomato, onion, corn (cut off the cob), shrimp and jalapeno.
- Whisk together dressing ingredients. I just made this up and it turned out great. But if you don't like things too spicy, just make a mild vinaigrette. But if you like bold and spicy, try this. It's really good!
- Drizzle dressing on salad and dinner is served. I think it took longer to write this than it did to make it. Give it a try! Enjoy!
