Recipes
Photo by Photo by Emily Sterne
Honey Grilled Shrimp with Corn and Jicama Salad
Episode 803: Organic Rice Vinegar and Honey
Serves 4
Ingredients
12 large shrimp, make satays, 3 per satay
¼ 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, ¼ 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
Directions
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.
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