• Cookbook
  • About
  • Recipes
  • Video
  • Services
  • Blog
  • Contact
Menu

Andrea's Cooktales

Street Address
City, State, Zip
Phone Number
A STORY BEHIND EVERY RECIPE

A STORY BEHIND EVERY RECIPE

Andrea's Cooktales

  • Cookbook
  • About
  • Recipes
  • Video
  • Services
  • Blog
  • Contact

Corn Salad with Roasted Shrimp

July 2, 2015 tatumletard@gmail.com
IMG_9848.jpg

Every July 4th, I think of Tom Lee Park on the Mississippi River in Memphis. As a kid, I remember going out there every year and watching the fireworks. Aside from a fantastic firework show, all I really remember was the endless number of picnic blankets that lined the park. I think the 4th is the perfect time for a picnic - to sit back, relax, watch fireworks, and drink some rose! My go-to picnic dish is something I created a few years ago and couldn't wait to feature as a Cooktale! This July 4th and every picnic after, make my Corn Salad with Roasted Shrimp!! You won't be disappointed and neither will your crew! 

WATCH THE VIDEO HERE!!! 

Grocery List: 
 

Salad:

  • 1 lb uncooked shrimp – peeled and deveined
  • 1 tbsp olive oil
  • Kosher salt
  • Pepper
  • 5 large ears of corn – shucked
  • 2 tbsp butter
  • 4 green onions – chopped
  • 1 large avocado – cubed
  • 1 tsp Kosher salt


Dressing:

  • ½ cup cilantro – chopped (more or less to taste)
  • 2 tbsp jalapeno – seeded and minced
  • 3 tbsp white wine vinegar
  • 1 lime – juiced
  • 3 tbsp agave nectar
  • 1 tsp Kosher salt
  • ½ tsp pepper
  • ½ cup good quality extra virgin olive oil


Directions: 

1. Heat oven to 400 degrees. On a sheet pan, toss shrimp with olive
oil and a sprinkle of Kosher salt and pepper. Roast for about 8
minutes, until shrimp just turn pink. Set aside to cool.


2. Heat a grill pan to high heat. Place corn on the grill and turn
every few minutes for about 12 minutes. When ready, corn should have several black, charred pieces. Set corn aside to cool slightly. When
cool enough to handle, take corn off the cob, slicing downward with a
sharp knife directly into a bowl. To the bowl, add the butter, green onions, avocado cubes, and salt. Stir to combine.


3. Make the dressing in a small bowl. Combine the cilantro, jalapeno,
white wine vinegar, lime juice, agave, salt, and pepper. Slowly whisk
in the extra virgin olive oil until the dressing comes together. Pour
the dressing over the salad and toss together.


4. Toss shrimp into the salad or place on top. If you’re a vegetarian, you can leave the shrimp out, and the dish will still be perfect! 

 

CHEERS TO HAPPY EATING!!! 

In Recipes, Lunch Tags memphis 4th of july, recipes for the fourth, memphis fourth of july events, fourth of july recipes, best 4th of july recipes ever, best picnic spread, best corn salad, creative ways to use avocado, best ever salad, how to make the perfect picnic spread, best salad youll ever eat, 4th of july in Memphis, famous corn salad, star worthy recipes, fireworks on the river in memphis, what to make for the 4th of july, recipes for the 4th of july, 4th of july recipes, tom lee park in memphis, best summer recipes for a picnic, southwestern corn salad, best picnic recipe ideas, how to make the perfect 4th of july spread, best picnic foods, best picnic recipes
← Crispy Brussel & Spinach SaladAndrea's Cooktales - Series 2, Episode 9 - Corn Salad with Roasted Shrimp →

MEET ANDREA

Hey y'all! Welcome to Andrea’s Cooktales. I’m a believer that the best stories are shared and the fondest memories are made in the kitchen, at the dinner table, and surrounded by food. This blog is about storytelling from the kitchen and the dinner table.  (Read more...)

RECENT POSTS

Featured
Feb 16, 2019
First Timer Guide: South African Safari
Feb 16, 2019
Feb 16, 2019
Southern Bilinis with Smoked Trout & Maple Creme Fraiche
Feb 15, 2019
Southern Bilinis with Smoked Trout & Maple Creme Fraiche
Feb 15, 2019
Feb 15, 2019
Dec 17, 2018
A Food Guide To Paris: Jazz Age Style
Dec 17, 2018
Dec 17, 2018
Dec 4, 2018
5 Retro Recipes for Your Tacky Sweater Party
Dec 4, 2018
Dec 4, 2018
Dec 4, 2018
Boozy Cherry Herb Jello Mold
Dec 4, 2018
Dec 4, 2018
Dec 4, 2018
Hot Buttered Rum
Dec 4, 2018
Dec 4, 2018
Shrimp Cocktail with Green Goddess Dressing
Dec 3, 2018
Shrimp Cocktail with Green Goddess Dressing
Dec 3, 2018
Dec 3, 2018
Dec 2, 2018
Sausage Kale Soup with Sage Chestnut Pesto
Dec 2, 2018
Dec 2, 2018
Nov 28, 2018
Chorizo Smoked Gouda Sausage Balls
Nov 28, 2018
Nov 28, 2018
10 Napa Worthy Trader Joe's Wines under $15
Nov 21, 2018
10 Napa Worthy Trader Joe's Wines under $15
Nov 21, 2018
Nov 21, 2018

ARCHIVES

  • February 2019 2
  • December 2018 6
  • November 2018 7
  • October 2018 5
  • July 2018 1
  • June 2018 3
  • April 2018 1
  • February 2018 2
  • January 2018 10
  • November 2017 1
  • October 2017 2
  • September 2017 2
  • August 2017 1
  • July 2017 1
  • June 2017 3
  • May 2017 1
  • March 2017 4
  • February 2017 1
  • January 2017 2
  • December 2016 4
  • November 2016 7
  • October 2016 3
  • September 2016 5
  • August 2016 2
  • July 2016 4
  • June 2016 2
  • May 2016 9
  • April 2016 7
  • March 2016 7
  • February 2016 18
  • January 2016 8
  • December 2015 10
  • November 2015 14
  • October 2015 14
  • September 2015 13
  • August 2015 5
  • July 2015 6
  • June 2015 5
  • May 2015 6
  • April 2015 5
  • March 2015 6
  • February 2015 3
  • December 2014 3
  • October 2014 7
  • September 2014 6
  • August 2014 6
  • July 2014 7
  • June 2014 6
  • May 2014 6

CATEGORIES

  • TRAVEL TALES
  • LIFESTYLE POSTS
  • RECIPES
  • ANDREA'S COOKTALES
  • QUICK BITES
  • TV APPEARANCES
  • WHAT DO YOU DO WITH THAT

VIDEOS     |      SERVICES    |       RECIPE INDEX    |      PRIVACY

Copyright Andrea's Cooktales 2016-2017 | Design by Oh Simple Joys Design Studio