Spiced Citrus Salad

 See full video with step by step instructions!

Grocery list:

• 1 lemon - juiced

• 1 tbsp white balsamic

• 1 tsp honey

• 1 tsp ground coriander

• 1/4 tsp red pepper flake

• Kosher salt

• Pepper

• 1/4 cup good-quality extra virgin olive oil

• 1 grapefruit

• 2 oranges

• 2 blood oranges

• 2 cups spinach and arugula mix - roughly chopped

• 1/2 red onion sliced thin

Directions:

1. In a small bowl, combine the lemon juice, white balsamic, honey, coriander, red pepper flake, and a dash of salt and pepper . Whisk in the olive oil until imulsifed. Set aside.

2. Slice the grapefruit, oranges, and blood oranges into 1/4 inch rounds. For each round, cut the peel off, removing the skin and the pith. Lightly sprinkle slices with salt and pepper.

3. In a large bowl, add the spinach and arugula and toss together with 3/4 of the salad dressing, making sure all of the leaves are covered in dressing. Spread the spinach and arugula mix on a large platter. Top with the citrus rounds, layering the different colors. Add the sliced red onion and pour the remaining dressing over the top.

CHEERS TO HAPPY EATING!!!

Corn Salad with Roasted Shrimp

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!!! 

Andrea's Cooktales - Series 2, Episode 9 - Corn Salad with Roasted Shrimp

CLICK HERE FOR THE FULL RECIPE!