Cajun Spiced Shrimp And Corn Salad
|For pickled red onion|
|Red wine vinegar||1⁄2 Cup (8 tbs)|
|Kosher salt||1⁄2 Tablespoon|
|Freshly ground pepper||1⁄2 Tablespoon|
|Red onion||1 , halved and thinly sliced|
|Old bay seasoning||1 Teaspoon|
|Cajun spice mix||1 Teaspoon|
|Smoked spanish paprika||1 Teaspoon (Hot Pirnenton De La Vera)|
|Chopped rosemary||1 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Extra virgin olive oil||2 Tablespoon|
|Shrimp||20 Large, shelled and deveined|
|Ears of corn||7 , shucked|
|Unsalted butter||2 Tablespoon|
|Freshly ground pepper||To Taste|
|Kirby cucumbers||4 , diced|
|Medjool dates||2 , pitted and diced|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Fresh lime juice||1⁄4 Cup (4 tbs)|
1. Pickle the onion: In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from the heat, stir in the onion slices, and let the onion pickle at room temperature for 1 hour.
2. MEANWHILE, MAKE THE SALAD: Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
3. Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
4. Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and black pepper and toss well. Transfer to a platter, top with the shrimp, garnish with the pea shoots and serve.