Shrimp Salad with Corn, Tamarind and Orange Relish
Chef: Carolen Berrett
Serves: 6 people
1 lb Large Shrimp (peeled and deveined)
3 Tbs tamarind paste
2 Ears Fresh White Corn (cut off cob)
1/2 Red Onion (sliced thinly)
1 Red Jalapeno Pepper (sliced thinly)
3 Tbs Olive Oil
8 oz. Baby Spinach or Salad Mix
1 tsp salt
3 Tbs Fresh Cilantro, chopped
Saute or grill shrimp, set aside.
Juice 4 of the oranges and section the other two. Set aside sections.
Dissolve tamarind paste in the orange juice.
Press through a sieve to remove any tamarind shell and mix with corn, onion, jalapeno, oil, salt, orange sections and cilantro.
Arrange salad greens on a platter, place shrimp on greens and top with relish.