Recipe Courtesy of Cuisine at Home
Makes: 9 cups
Total time: 30 minutes
Ingredients:
Whisk Together; Prepare:
- 1/3 cup mayonnaise
- 2 T. olive oil
- 1 T. white wine vinegar
- 1 t. sugar
- Salt and cayenne to taste
- Red Chili Shrimp (below)
Coat with 3 T. Olive Oil; Grill:
- 2 ears fresh sweet corn, shucked
- 1 lb. asparagus, trimmed
- 4 slices baguette, 1" thick
- Salt and pepper to taste
Toss Together:
- 2 cups romaine lettuce, chopped
- 2 cups butter lettuce, torn
- 1 cup cucumber, seeded, cut into half-moons
- 1/2 cup cherry tomatoes, halved
- 2 hard-cooked eggs, chopped
- 1/4 cup chopped fresh basil
For the Red Chili Shrimp:
Makes: 8 skewers
Total time: 20 minutes
Total time: 20 minutes
Ingredients:
- 1/4 cup brown sugar
- 2 T. olive oil
- 2 T. chili powder
- 1 T. garlic powder
- 1 t. kosher salt
- 16 large shrimp, peeled, deveined, tails left on
- Preheat grill to medium-high.
- Whisk sugar, oil, and seasonings together in a large bowl; add shrimp and toss to coat.
- Thread 2 shrimp onto each of 8 skewers, then grill just until opaque, 2 minutes per side.
Instructions:
- Prepare grill with foil, then preheat to medium-high.
- Whisk mayonnaise, 2 T. oil, vinegar, sugar, salt, and cayenne together for the dressing in a bowl. Prepare shrimp and thread on skewers.
- Coat corn, asparagus, and bread with 3 T. oil, salt, and pepper. Grill corn, turning occasionally, until kernels start to char, 10 minutes. Add asparagus and cook, turning often, until tender, 3–4 minutes.
- Grill bread on both sides until toasted, 1–2 minutes per side; grill the skewers.
- Cut corn off cobs, chop asparagus, and cube bread.
- Toss lettuces, cucumber, tomatoes, eggs, and basil together in a large bowl with remaining ingredients and prepared dressing. Serve 2 shrimp skewers on top of each salad.
None
Winter Outdoor Faucet Cover
Bear Pattern Wall Mounted Hooks
Dutch Oven
