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Shrimp & Arugula Salad with Cherry Tomatoes & Corn

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Rate this recipe 4.7/5 (20 Votes)

Ingredients

  • 2 Tbs. red-wine vinegar
  • 1 small clove garlic, mashed to a paste
  • with a pinch of kosher salt
  • 1 large shallot, halved and thinly
  • sliced lengthwise
  • 2 cups fresh corn kernels (about
  • 3 ears corn)
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 3/4 lb. large shrimp (about 12), peeled,
  • deveined, and halved lengthwise
  • Kosher salt
  • 3/4 lb. cherry tomatoes, halved
  • (2 heaping cups)
  • 1 medium fresh red chile (such as
  • Fresno), seeded and finely diced
  • 2 tsp. chopped fresh marjoram or
  • oregano
  • 1/2 lb. arugula (about 8 lightly packed
  • cups), washed and spun dry

Details

Preparation

Step 1

Put the vinegar and garlic in a small
bowl. Put the shallot in another
small bowl and fill with ice water. Let
sit for 10 minutes.

Meanwhile, bring a small pot of
water to a boil over high heat. Add
the corn kernels and cook for about
30 seconds. Drain and set aside.

Heat 2 Tbs. of the oil in a l0-inch
saute pan over high heat until hot. Add
the shrimp and season with salt. Cook,
tossing frequently, until the shrimp
turn pink and light golden brown, 2 to
3 minutes. Transfer to a bowl and set
aside to cool briefly.

Whisk the remaining 1/2 cup oil into
the vinegar mixture. Drain the shallot.
Put the shallot, corn, tomatoes, chile,
and marjoram in a large bowl, season
with salt, and toss with about 3 Tbs. of
the vinaigrette.

Put the arugula in a separate bowl,
season with salt, and toss with just
enough of vinaigrette to lightly coat
the greens, about 3 Tbs. Toss any
remaining vinaigrette with the shrimp.
Transfer the arugula to a large platter
or four plates and distribute the corn
mixture on top of and around the
arugula, making sure that the mixture
doesn't weigh down the greens. Tuck
the shrimp in and around the salad and
serve immediately.

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