Grilled Shrimp Salad with Corn and Avocado

Grilled Shrimp Salad with Corn and Avocado
Photo by Mark Thomas


  • 2 teaspoons hot smoked paprika (Pimentn de la Vera)
  • 1 ciabatta bread or pain rustique
  • 2 avocados
  • 1 10-ounce bag red pearl onions
  • ¼ cup olive oil
  • 3 ½ tablespoons white wine vinegar
  • 3 large ears of corn
  • + 8 more ingredients
    • 6 tablespoons orange juice
    • Olive oil
    • 2 tablespoons fresh chives
    • ½ teaspoon truffle oil
    • Metal skewers
    • 2 pounds uncooked large shrimp, peeled, deveined
    • 1 ½ teaspoons finely grated orange peel
    • 12 cups mâche

Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper. Bring small saucepan of water to boil. Add pearl onions and boil 3 minutes. Drain; cool onions slightly. Peel onions, leaving root ends intact. Do ahead: Dressing and o...

View full recipe at Epicurious


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