Recipe: Grilled chili lime shrimp with equites y papas and avocado citrus vinaigrette

Bright and refreshing Latin inspired seafood dish. Perfect for summer.

Disclaimer: This is a very free form recipe. I’m doing this recipe from memory, if you feel you need to add more or less of an ingredient feel free. Especially with the vinaigrette to get consistency right.

Feeds 2-4 people

Ingredients

Esquites y Papas with avocado citrus vinaigrette

• 1# of small roasting potatoes ( purple, red and yellow for good color)
• 2 ears Fresh sweet corn
• 1 small red onion, sliced in 1/2 inch rings 
• 1 medium jalapeño, halved and seeded
• 1 good size bunch of cilantro
• 1 avocado
• 3 cloves garlic (add more if you want)
• 1 cup of premium orange juice
• 1 lime, juiced 
• 1/4 cup Apple cider vinegar 
• 1/4 cup olive oil
• 2 cup vegetables oil (any flavorless oil will do)
• Salt and pepper, to taste

Wash all produce and prep it per recipe. Season potatoes with olive oil, salt and pepper and coat all sides. Roast potatoes in the oven at 350 until crispy (or through them on the grill with the corn cobs.) grill corn cobs until there’s a nice roasted look. Once done, cut corn off cob and cool down both potatoes and corn. Grill onions and char jalapeño, cool and then cut into small dice. For the vinaigrette, in a food processor add garlic, 3/4 bunch of cilantro and vegetable oil. Purée until smooth. Add half avocado, all juices and vinegar and blend until emulsified. Add a little more juice or water if it becomes too thick, if too thin add a little more avocado. Toss cooled corn, potatoes, onions and jalapeño with vinaigrette. Dice other half of avocado for garnish. 

Shrimp

• 1lbs raw peeeled and deveined shrimp (larger the better, this is a meal not an appetizer)
• 1 lime, juiced
• 1/2 cup olive oil
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• Ancho or cayenne pepper, to taste 
• Salt and pepper, to taste

Combine all ingredients together in a zip lock or plastic container and make sure seasoning and oil are evenly coat the  shrimp. Let set for at 1-2 hours do not let sit any longer. The lime juice will cook the shrimp and you will have a half cooked ceviche or over cooked grilled shrimp. Grill shrimp about 3 on one side, flip them and grill another 2-3 minutes, depending on size. 

Place a good portion of the esquites y paps salad on the plate and top with warm or cold grilled shrimp. Garnish with diced avocado, heirloom cherry tomatoes, cilantro, and a little extra vinaigrette.