This tasty beauty is our all time favorite summer salad. It is a beautiful combo of tons of our favorite stuff… huge Argentinian Red shrimp marinated in spicy Jerk spices and grilled on the BBQ, smoked bacon chopped into bits, super sweet cherry tomatoes, ripe lush avocados, creamy boiled pasture raised eggs, smoky BBQ grilled corn-on-the-cob kernels, Romaine and herb salad and crumbled Blue Cheese.
Everyone can mix together all their favorite ingredients for their own unique combination. All these layers are drizzled with a fabulous fresh summertime dressing of fresh squeezed orange juice, warm juicy sun ripened peaches, tangy Greek yogurt, cilantro, ginger, and creamy Blue Cheese sauce. Summertime! This recipe feeds four people, if you have much more, please double the recipe. Enjoy!
Ingredients
1 pound shrimp (we like Argentinian Red Shrimps with the shells on)
1 ten ounce bottle of Walkerswood Jerk Seasoning
4 large eggs, pasture raised or free range
1/2 pound of smoked bacon (we like applewood smoked with no nitrates or nitrites)
2 large avocados, ripe and slightly giving to the touch, sliced and lightly salted
1 pound cherry tomatoes, sliced in half (we love heritage tomatoes like Cherokee Purple)
2 to 4 ears of corn (we like bi-color)
1 head of Romaine lettuce, the inner leaves separated, washed
1/2 pound of mixed greens, washed
4 ounces of blue cheese, crumbled
2 ounces of horseradish sauce (we like Woeber’s brand)
Dressing
2 large ripe yellow peaches, skinned and pulverized
1 tablespoon fresh ginger, grated
2 tablespoons Greek yogurt
2 tablespoons blue cheese dressing (we use Bob Big Boy brand)
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/3 cup of cilantro, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 to 2 oranges, squeezed (we like Cara Cara best)
Prep Work
Marinate the shrimp for a half hour to hour in the Jerk marinade, the shells will keep the shrimp from getting too dark and too spicy.
Place all of the ingredients for the dressing into a food processor or large blender and blend until just creamy.
Cooking
Broil the shrimp in the oven or sear them on the BBQ. Just broil or sear on one side until they begin to expand, about four to five minutes. Remove and allow to cool. Once cooled, remove the shells and place on their own plate, waiting with all the other salad ingredients.
When the shrimp are done, use the broiler or BBQ to sear the corn. Slather the cobs with butter and salt and place in the broiler or on the BBQ. When they are a bit toasty and slightly caramelized, about 4 to 5 minutes on each side, remove from the heat. When cooled, slice the corn kernels off the cobs and place in their own shallow bowls or plates.
Steam the eggs for 7 minutes at medium heat, remove and allow to cool. They will be not quite hard, not soft, just perfect and creamy. Remove the shells and cut in half, adding a bit of salt and pepper. Place on a small plate with the other salad ingredients.
Fry the bacon until they are toasty but not too dry. Remove, allow to cool and chop into medium sized bits. Place in a small dish to wait with the other ingredients.
In a large bowl, combine main ingredients… and then everyone can choose all the other tasty stuff that they like the best. And then the awesome dressing goes over everything.
Enjoy summertime in a bowl!
