Grilled shrimp salad with edamame and corn is one meal that will help keep you trim this summer. Amidst all the frozen treats, funnel cakes and burgers, it is also good to have an arsenal of healthy recipes to balance summer's food pleasures. Garlic and herb grilled shrimp are paired with sauteed edamame, corn, and red pepper on a bed on lettuce. There is no vinaigrette served with this salad because each component is already packed with flavor. This light and healthy meal will be a seasonal favorite.
Grilled Shrimp and Edamame Salad
20 jumbo shrimp
3 tablespoons fresh cilantro, finely minced
3 tablespoons fresh Italian flat leaf parsley, finely minced
3 garlic cloves, finely minced
1 tablespoon lemon juice
1 teaspoon chili pepper flakes
1/3 cup extra virgin olive oil
2 slices of bacon, diced
1 can (15.25 oz) no salt added corn
1 red pepper, diced
1 1/2 cups edamame
2 tomatoes, quartered
1 head Romaine lettuce
kosher salt and freshly ground black pepper, to taste
Step 1: Prepare the shrimp. Remove the shells and devein them. I find a small pair of kitchen sheers works best for this. Season with salt and pepper. Set aside.
Step 2: In a large bowl combine the cilantro, garlic, parsley, lemon juice, chili flakes and olive oil. Whisk until all the ingredients are well incorporated. Add the shrimp and allow them to marinate for at least 30 minutes.
Step 3: Meanwhile, prepare the salad. Heat a non-stick skillet over medium high heat. Add the bacon and cook until crispy, about 5 to 7 minutes. Add the corn, red bell pepper and edamame. Season with salt and pepper to taste. Remove from heart and set aside to cool.
Step 4: Preheat grill on medium heat. Place shrimp on grill and cook, turning once, until pink – about 5 minutes.
Step 5: Serve the sauteed edamame and corn on a bed of lettuce with tomatoes and the grilled shrimp.