Honey Grilled Shrimp with Corn Jicama Salad by Ming Tsai

By Valarie

Ingredients

• 12 large shrimp, make satays, 3 per satay
• 1/4 cup extra virgin olive oil
• 1 cup honey
• 2 tablespoons Wanjashan naturally brewed, organic rice vinegar
• 2 tablespoons Wanjashan naturally brewed organic soy sauce
• 1 tablespoon sesame oil
• 1 jicama, 1/4 inch dice
• 3 ears of corn
• 1 bunch scallions sliced
• Kosher salt and black pepper to taste
• satay skewers soaked in water
• cooking spray for the grill

Details

Servings 4
Adapted from ming.com

Preparation

Step 1

Prepare a grill. Coat shrimp with extra virgin olive oil and season with salt and pepper. Grill on both sides until cooked through, bout 6 minutes total. Meanwhile, in a bowl, whisk the honey, rice vinegar, soy sauce, sesame oil, and extra virgin olive oil. Season. In a bowl combine the raw corn, jicama and scallions and toss with half of the vinaigrette, leaving a little vinaigrette for drizzling the shrimp. Once the shrimp is cooked, move to a plate and coat with the vinaigrette. To serve plate with salad in the center and top with shrimp, drizzle with vinaigrette around plate.