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Grilled Corn, Peach And Avocado Shrimp Salad

Restaurant-quality salads are a breeze to make at home with Pan-Sear Selects® Butterflied Shrimp. Try this recipe that incorporates fruits and vegetables, to make a colourful meal in no time!
Serves: 4
Prep time: 20 mins
Cook time: 20 mins
Ingredients
Preparation

Ingredients

  • 1 box Pan-Sear Selects® Butterflied Shrimp Garlic & Herb
  • 2 handfuls of baby arugula
  • 2 corn on the cob
  • 3 peaches, sliced
  • ¼ cup of white sugar
  • 1 cup of tricolor tomatoes, chopped
  • 1 avocado, sliced

Dressing

  • ¼ cup of extra virgin olive oil
  • ½ lemon
  • Salt and pepper to taste
Tips from the chef: Directions
  1. Cook Pan-Sear Selects® Butterflied Shrimp as per package instructions.
  2. Turn on BBQ or grill. Slice Peaches and sprinkle each side in sugar, set aside. Husk and wash corn. Place corn on the BBQ for 3-5 minutes per side. Place sliced peaches on BBQ for 1 minute per side.
  3. Once corn and peaches are cooked, remove from BBQ and let cool for 3-4 minutes. Once cooled, cut corn off the cob and place into a bowl. Set aside.
  4. Remove shrimp from the oven and let cool.
  5. In a salad bowl, mix together arugula, sliced peaches, corn, tomatoes.
  6. Make dressing by mixing salt, pepper, olive oil and ½ squeezed lemon.
  7. Top salads with shrimp and dressing.
  8. Slice avocado and add to each salad

Butterflied Shrimp Garlic & Herb