*  Exported from  MasterCook  Buster  *
          Corn, Shrimp And Feta Salad With Chili-Lime Vinaigrette
 Recipe By     : SIMPLY SHRIMP by Rick Rogers
 Serving Size  : 8    Preparation Time :
 Categories    : Fish-Shells                      Sides
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ***CHILI-LIME VINAIGRETTE***
    3      tablespoons   fresh lime juice -- or more to taste
    1      tablespoon    chili powder
    2      tablespoons   dried oregano
    1                    garlic clove -- crushed or pressed
      1/2  teaspoon      salt -- or more to taste
      1/4  teaspoon      freshly ground pepper -- or more to taste
      2/3  cup           extra virgin olive oil
    1      pound         large shrimp -- peeled and deveined
    4                    ears corn -- with husks
                         and silks
    3                    ripe plum tomatoes -- seeded
                         and cut into 1/2-inch cubes
    2                    scallions -- white and green
                         parts -- trimmed and chopped
    1                    jalapeno -- seeded and minced
    3      ounces        feta cheese -- crumbled
 1. Make the dressing: In a medium bowl, whisk the lime juice, chili powder,
 oregano, garlic, salt and pepper. Gradually whisk in the oil.
 2. Assemble the salad: In a medium glass or ceramic bowl, toss the shrimp
 with 3 tablespoons of the dressing. Cover and refrigerate for at least 30
 minutes and up to 2 hours. Cover and refrigerate the remaining dressing.
 3. Meanwhile, build a hot charcoal fire in an outdoor grill or preheat a
 gas grill on high. Lightly oil the grill. Place the shrimp and corn on the
 4. Grill the shrimp, turning until pink and firm, about 5 minutes. Cover
 and refrigerate shrimp until ready to use. Continue to grill the corn,
 turning occasionally, until the husks are scorched on all sides, about 12
 minutes more.
 5. Cool the corn until easy to handle. Remove the husks and silk. Using a
 sharp knife, cut off the end of an ear of corn. Stand the corn on the end
 and hold firmly. Use the knife to cut down the cob, cutting away the
 kernels. Repeat with the remaining ears of corn. You should have 2 cups of
 6. Cut each shrimp lengthwise in half. In a large serving bowl, toss the
 shrimp, corn, tomatoes, scallions and jalapeno with the remaining
 vinaigrette. Cover and refrigerate until chilled, about 2 hours. Taste and
 adjust the seasoning with lime juice, salt and pepper as needed. Sprinkle
 with the feta cheese and serve.
 *Recipe from Simply Shrimp: 101 Recipes for Everybody’s Favorite Seafood by
 Rick Rogers, photographs by Jennifer Levy (Chronicle Books). Reviewed by
 Notes: This beautiful, delicious salad is easy to make, yet adds a
 sophisticated touch to any summer supper or barbecue. The recipe calls for
 grilling the corn, but fresh, boiled corn can be substituted.
 8/30/98 kitpath@earthlink.net
               - - - - - - - - - - - - - - - - - -