Grilled Corn and Shrimp Tre Stelle® Bocconcini Pearls Salad
This bright salad bursts with the flavours of summer and the Bocconcini Pearls add a mellowness to the dish.Prep Time:
25 minutes Ready In:
30 minutes or less Serves:
Makes 6 servings
2/3 cup | 150 mL olive oil 1/4 cup | 50 mL fresh lemon juice 1 tsp | 5 mL white wine vinegar 1/2 tsp | 2 mLsalt 1 large red onion, finely chopped 1 fresh jalapeño pepper, finely chopped 1 clove garlic, minced 1 cup | 250 mL cilantro, chopped 6 ears fresh corn, husks removed 1 lb | 454 g large shrimp, peeled and de-veined 1 tub | 200 g Tre Stelle® Bocconcini Pearls
In a medium bowl whisk together olive oil, lemon juice, vinegar and salt. Set aside 1/4 cup to brush on corn and shrimp before grilling. Add onion, jalapeño, garlic, cilantro and bocconcini to bowl; stir to combine, cover and refrigerate. Brush corn and shrimp separately with reserve dressing. Place corn on a hot grill and roast turning frequently for approximately 15 minutes or until golden brown. Remove from grill and allow to cool. With a serrated knife, cut kernels of corn off of cob carefully; add to bocconcini. Grill shrimp until pink and cooked through, approximately 3 minutes per side. Divide bocconcini mixture evenly between 6 plates and top equally with grilled shrimp. Alternatively, place bocconcini mixture in a serving dish and top with shrimp.