Grilled shrimp salad with a taste of the Caribbean

By: Alison Ladman The Associated Press
June 19, 2013

Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty, rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.



Yield: 4 servings

2 tablespoons orange marmalade 1 tablespoon packed dark brown sugar Kosher salt Zest of 1 lime 1 tablespoon dark rum 1 teaspoon ground coriander 1/2 teaspoon red pepper flakes 1 pound raw large shrimp, peeled 2 ears corn, husked 10-ounce container cocktail (small) tomatoes Olive oil Ground black pepper 1 clove garlic, minced Zest of 1 orange 8 slices of baguette 1 medium jicama, peeled and diced 1 avocado, pitted, peeled and diced Juice of 2 limes 1 bunch cilantro, leaves and stems, roughly chopped 4 ounces soft goat cheese


Heat a grill to medium-high.

In a small bowl, stir together the marmalade, brown sugar, 1 teaspoon of salt, the lime zest, rum, coriander and red pepper flakes. Add the shrimp, stirring to thoroughly coat.

Arrange the corn and tomatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.

In a small bowl, stir together the garlic, orange zest and 2 tablespoons of olive oil. Brush over both sides of each slice of baguette.

Arrange the shrimp, ears of corn and tomatoes on the grill and cook until the shrimp are cooked through and pink and the corn and tomatoes are beginning to char. Add the baguette slices and grill until lightly charred. Transfer to a platter and allow to cool slightly.

, Meanwhile, in a large bowl, toss together the jicama, avocado and lime juice.

Slice the corn kernels off the cobs. Add the kernels to the jicama-avocado mixture. Add the tomatoes, shrimp and cilantro. Stir gently. Crumble the goat cheese over the top and serve with the toasted bread.

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