Bite with Belkys: Cajun Shrimp & Corn Salsa

The Chef: Mark Klein
The Dish: Cajun Shrimp & Corn Salsa

Ingredients for Corn Salsa:

1 corn on the cob
1/4 cup of red onion, diced
salt and pepper to taste
1/2 tsp. of tabasco sauce
juice of 1 lime
1 tbs. of olive oil
1/2 cup of fresh cilantro, chopped

Method of Preparation:

-Start by carmelizing the corn. Chef Mark likes to use a torch, but if you don't have one, you can use your barbecue grill. Then, cut the corn off the cob, and place it in a large bowl.

-Next, add diced red onion, salt, pepper, tabasco sauce, lime juice, olive oil and fresh cilantro. Mix it all together, cover the bowl, and let it sit in the fridge for 30 minutes.

Ingredients for Cajun Shrimp:

4 to 6 jumbo shrimp, peeled
5 tsp. of cajun spice
zest of 1 lime
1 tbs. of olive oil
ground black pepper, to taste

Method of Preparation:

-First, season the shrimp with cajun spice, lime zest, black pepper and olive oil. Then, let the shrimp marinade for at least 30 minutes.

-Grill the shrimp for up to five minutes on each side.

Ingredients for Side Salad:

2 cups of bean sprouts
2 cups of baby spinach
1 tbs. of olive oil?
juice of 1 lime
salt & pepper, to taste

Method of Preparation:

-Combine all the ingredients in a large bowl.

To Plate the Dish:

Serve the salad on the center of the plate. Then, place the cajun shrimp, and top it off with the corn salsa.

Serving Suggestion: Australian Chardonnay

Serves: 1

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