Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cup | butter | 4 | cloves | garlic minced | 4 | ears large (7-3/4 | corn on cob | 2 | cups | Arugula | 1/2 | cup | cilantro, fresh, chopped | 1/4 | cup | olive oil | 1/2 | cup | parsley, chopped | 2 | tablespoons | tarragon | 1 | cup, pureed | Avocados, raw, California | 1 | cup | Black-eyed peas | 1 | pepper | Jalapeno pepper, sliced | 2 | tablespoons | Lime juice, raw - or 1 TBSP | 1/2 | cup, chopped | Onion, chopped | 16 | ounces | shrimp | 1 | teaspoon | Paprika | 1 | teaspoon | salt | 1/2 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| 1 | preheat grill
melt butter | 2 | melt butter | 3 | brush corn with butter | 4 | grill corn | 5 | cut kernels off corn | 6 | add next 10 ingredients into bowl with corn | 7 | thread shrimp onto skewers | 8 | grill shrimp | 9 | place salad on serving platter |
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