Food & Dining
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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.
Caribbean Grilled Shrimp Salad
Start to finish: 35 minutes. Servings: 4
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.