Recipe - Grilled Shrimp Caesar Salad

1 pound Shrimp; cleaned 500 g
1 tablespoon Olive oil 15 mL
2 Cloves garlic; minced 2
2 tablespoon Chopped fresh rosemary 25 mL
One half teaspoon Cumin 2 mL
1 teaspoon Salt 5 mL
One fourth teaspoon Hot red pepper flakes 1 mL
1 Clove garlic; minced 1
One fourth cup Lime juice 50 mL
1 Jalapeno chile; finely
chopped 1
1 teaspoon Salt; or more to taste 5
; mL
3 Plum tomatoes; seeded and
minced
; (about 3/4
; pound/375 g) 3
2 Roasted red peppers; peeled,
seeded and
; minced 2
2 cup Raw corn niblets 500 mL
One half cup Chopped fresh cilantro 125
mL
One fourth cup Chopped fresh chives 50 mL
1 Ripe avocado 1
6 Flour tortillas 6

Combine shrimp with olive oil, garlic, cumin, salt and hot red chile
flakes. Marinate in the refrigerator up to two hours.

Grill shrimp until just cooked. Cut each shrimp into thirds.

Combine garlic, lime juice, jalapeno, chile and salt. Toss with minced
tomatoes, pepper and corn. Add shrimp.

Mix in cilantro and chives. Taste and adjust seasoning if necessary. Just
before serving, dice avocado and mix in.

Press a warm flour tortilla in a shrimp cocktail glass and spoon shrimp
mixture into it.

NOTE: Another way to serve this is to leave shrimp whole and arrange over
edge of glass like a traditional shrimp cocktail with the salsa in the
bowl.

Converted by MC_Buster.

NOTES : Makes 8