Recipe - Grilled Shrimp And Corn Salad

30 Shrimp size 3140's; cleaned
6 Corn on the cob; *see pantry
12 ounce Jar napalitos; Rinsed and
drained
2 Escabeche; minced
6 tablespoon Red bell pepper; minced
4 ounce Mixed greens; rinsed and
drained
6 Fresh Habenero peppers; Nice
orange ones!

MARINADE FOR SHRIMP
One half cup Vegetable oil
1 Bottle Negro Modelo;
(Mexican dark beer)
2 tablespoon Jalapeno sauce
1 teaspoon Kosher salt
2 tablespoon Creamy peanut butter
2 tablespoon New Mexico chile powder

Put enough water on to boil to cook 6 ears of corn. Cook the corn and
remove it to a plate to cool a bit.

Prepare marinade by mixing all ingredients well in a medium mixing bowl.
Add shrimp and refrigerate until you are ready to grill (no longer than 30
minutes).

Cut the corn from the cob and mix it together with the napalitos and the
1/3 cup of reserved escabeche liquid. Place corn mixture in refrigerator
until needed.

Grill shrimp.

Divide the greens and place on salad plates. Push greens to outer edge of
plate. Divide the corn mixture into 6 portions and mound each portion in
the center of salad plate. Arrange 5 shrimp, tail up, toward the center of
plate by nestling each in the corn mixture.

Mix together the red bell pepper and escabeche and sprinkle over each
salad.

Garnish each salad with one of those beautiful Habanero peppers!

PANTRY : If corn is not in season, substitute two twelve ounce bags of
frozen corn.

**Escabeche is pickled jalapeno peppers. If the jar you find has onions
with it, then mince a couple of onion pieces as well.

Notes: The Kitchen Table BBS http://www.mindsync.com/ChefJeff

Hanneman/Buster/Mcrecipe 1998Apr06

Recipe by: Chef Jeff

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Apr 06,
1998