All summer long I’ve been using a lot of garlic, ginger and citrus flavors and, wow – do they ever taste great on this salad! I’m roasting some corn again along with some shrimp this time and made a simple salad with some beautiful green and yellow zucchini ribbons. A fancy looking dish that comes together in no time at all.
I couldn’t decide to add basil or cilantro and I think either one will taste great but I finally settled on basil because I came home with a gigantic plant from the farm the other day. This recipe is made with products from both Barrie Hill Farms and Nicholyn Farms and I have to say I sure am not looking forward to Fall this year because I’ve had so much fun shopping at the farms. Having all this beautiful produce at the tip of my fingers has been such a pleasure and I’ve never felt so creative and excited about cooking.
After three years of writing a food blog, I will confess that I have had lots of moments when I’ve scratched my head and wondered what to cook next. I’ve phoned friends and relatives (my nephews are great inspirations!) to ask what they would like to see and their input has been great but since I started working with the farms, my head is just swimming with possibilities and I can’t get them out fast enough. I may be asking for your help when the season is over!
This week has been a challenge with photography because it’s been quite dark and rainy so no outdoors shots and indoors is quite a problem with lighting. Last summer I took so many photos outside but this year there just doesn’t seem to be the time. I really miss that and perhaps need to plan my time better. Ever feel like you could use a 48 hour day? Lately I could use one every day! I bet we’d be twice as busy if we had that though, ha!
I’m sure most of you can find fresh corn nearby at this time of year and you’re grilling up a storm. I’d love to hear how you cook your corn and what you add to it. I love it plain with salt and pepper – healthy deliciousness at it’s best. Lots of people freak out when I put pepper on my corn though, ha! Do you use pepper? Am I in the minority? I need some back up here!
However you choose to season it, I do hope you’ll try this yummy salad. I like to think of it as the essence of summer. Cheers!
- 2 large zucchini, washed, cut into ribbons with vegetable peeler
- 1 corn with husk
- 12-15 medium-large shrimp, washed, peeled and deveined
- 2 – 3 tablespoons red bell pepper, diced
- 2 cups cherry or grape tomatoes, halved
- handful of fresh basil
- Citrus-Ginger Vinaigrette
- 1/2 cup orange juice
- Juice of one lime
- 1 tablespoon honey
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, crushed
- 1 teaspoon ginger, minced
- pinch of red pepper flakes
- sea salt and freshly cracked black pepper to taste
- Preheat oven to 350 F and trim ends of corn, leaving husk on but removing loose pieces. Place corn on baking tray and roast for 30 minutes. Remove and let cool.
- Drizzle shrimp with extra virgin olive oil, salt and pepper.
- Turn oven up to 450 and place shrimp on baking sheet. Roasting for 8 minutes. Remove.
- While corn is roasting, combine zucchini ribbons, red pepper, tomatoes and basil.
- Cut corn from cob and add to salad along with shrimp.
- For Dressing – combine ingredients and mix well. Drizzle over salad, mix well and serve immediately.