cat lover
12-11-2006, 03:54 PM
Makes 2 servings
1/2 cup corn kernels, roasted, reserve 1/4 cup for garnish
2 tbsp pepita seeds, toasted, reserve 1 tablespoon for garnish
10 (10 to 12) count Texas shrimp, peeled and deveined
salt to taste
1 head Romaine lettuce, chopped
1/2 cup jicama, julienne
1/2 cup Texas cucumber, julienne
splash dry white wine
1/2 lemon
Cilantro Lime Vinaigrette:
1 cup cilantro, loosely packed
1/4 cup canola oil
juice of 4 limes
Preheat oven to 400 degrees F. Spread corn kernels on a baking sheet and roast for 7 to 10 minutes. Toast the pepita seeds in a dry skillet over medium-high heat, stirring constantly, for about 3 to 4 minutes. Preheat outdoor grill to 350 degrees F. Season shrimp with salt. Using wooden skewers, grill shrimp on both sides for 2 to 4 minutes each side. With a large mixing bowl, combine the romaine lettuce, jicama, cucumber, corn kernels and pepita seeds. For the dressing, place cilantro, canola oil and lime juice in a blender and purée until smooth. Add salt to taste.
To assemble:
Toss four cups salad with 1/2 cup vinaigrette dressing and place on a large dinner plate. Place shrimp on side of salad. Garnish with additional corn kernels, pepita seeds, and cilantro.
Recipe by Chef David Bull - The Driskill Grill, 604 Brazos St., Austin, Texas
1/2 cup corn kernels, roasted, reserve 1/4 cup for garnish
2 tbsp pepita seeds, toasted, reserve 1 tablespoon for garnish
10 (10 to 12) count Texas shrimp, peeled and deveined
salt to taste
1 head Romaine lettuce, chopped
1/2 cup jicama, julienne
1/2 cup Texas cucumber, julienne
splash dry white wine
1/2 lemon
Cilantro Lime Vinaigrette:
1 cup cilantro, loosely packed
1/4 cup canola oil
juice of 4 limes
Preheat oven to 400 degrees F. Spread corn kernels on a baking sheet and roast for 7 to 10 minutes. Toast the pepita seeds in a dry skillet over medium-high heat, stirring constantly, for about 3 to 4 minutes. Preheat outdoor grill to 350 degrees F. Season shrimp with salt. Using wooden skewers, grill shrimp on both sides for 2 to 4 minutes each side. With a large mixing bowl, combine the romaine lettuce, jicama, cucumber, corn kernels and pepita seeds. For the dressing, place cilantro, canola oil and lime juice in a blender and purée until smooth. Add salt to taste.
To assemble:
Toss four cups salad with 1/2 cup vinaigrette dressing and place on a large dinner plate. Place shrimp on side of salad. Garnish with additional corn kernels, pepita seeds, and cilantro.
Recipe by Chef David Bull - The Driskill Grill, 604 Brazos St., Austin, Texas