Grilled Shrimp Skewers and Grilled Corn Salad.
Wilderness River Outfitters
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Ingredients
30 servings
white corn tortillas
60.0
whole
Cilantro
3.0
bunch(es)
Medium or Hot Salsa
16.0
ounce(s)
Red onion
1.0
whole
Avocado
6.0
whole
Limes
5.0
whole
Shrimp
5.0
pound(s)
Pineapple
2.0
whole
Red Cabbage
1.0
whole
Corn Ears
5.0
whole
Canned Corn (14 oz)
4.0
can(s)
Brown sugar
1.5
cup(s)
Soy Sauce
1.5
cup(s)
Serrano Chiles
6.0
whole
Minced Garlic
4.0
ounce(s)
Sliced almonds
1.5
cup(s)
Dietary Restrictions
Fish
Dairy
Soy
Shellfish
Recipe Instructions
Thaw Shrimp. Soak skewers for 15-20 minutes if they are wooden.
If possible take the tail off if they still have them. Add shrimp and cubed pineapple to skewers. Grill until they are ready.
finely chop onion, and cabbage. Toast tortillas.
Brush the ears of corn with oil before grilling. Grill ears of corn until they are slightly charred. Shave off grilled corn and mix in with canned corn.
Mix tamari, brown sugar over heat until sugar dissolves. Add the finely chopped chiles, garlic, and lime juice.
pour some dressing over the corn salad . Toss together adding avocado, cilantro, and sliced almonds.
Serve!