rilled Shrimp & Cabbage Salad with Lime Crema
Simple steps for grilled-salad success
SERVES 4 | ACTIVE: 25 MIN TOTAL: 30 MIN PRICE PER SERVING: $4.41
1∕3 cup mayonnaise 1∕4 cup sour cream 1 tsp. lime zest plus 2 tbsp. juice (from about 1 lime) 3 scallions, trimmed 1 head red cabbage (about 1 lb.), cut into 8 wedges 1 head savoy cabbage (about 1 lb.), cut into 8 wedges 2 ears corn, husked 3 tbsp. plus 4 tsp. olive oil 3∕4 lb. peeled and deveined medium shrimp 11∕2 tsp. ground cumin 1 cup fresh
cilantro leaves 1 avocado, chopped
Prepare the grill for medium-high heat. In a bowl, whisk the mayo, sour cream, and lime zest and juice. Thin with 1 to 2 tbsp. water; season the crema with salt and pepper.
Cut the scallions to separate the light-green and dark-green parts. Leave the light greens in large pieces and slice the dark greens for garnish.
Brush the cabbage wedges, corn, and large scallion pieces with 3 tbsp. oil; season. Grill the corn and large scallion pieces, turning occasionally, until charred in spots, 5 minutes for the scallions and 10 minutes for the corn. Grill the cabbage until tender and charred in spots, 5 to 6 minutes per side.
In a medium bowl, toss the shrimp, cumin, and the remaining 4 tsp. oil. Grill until charred in spots, 1 to 2 minutes per side; season.
Cut the cores from the cabbage wedges. Chop the cabbage and the grilled scallions. Slice the kernels from the ears of corn. In a large bowl, toss the grilled veggies, cilantro, and half the crema. Top with the shrimp and avocado. Drizzle with more crema. Sprinkle with the sliced scallion greens.
SALAD MAY NOT SOUND SEXY, BUT THESE ARE! EVERYONE LOVES QUESO AND CHEETOS AND ALL THAT STUFF—I KNOW I DO. BALANCE A LITTLE BIT OF THAT WITH A LOT OF EATING THE RAINBOW AND YOU’LL BE AROUND LONG ENOUGH TO REALIZE IT WAS WORTH IT. — RACH
GET THE RIGHT GREENS
Go for sturdy, flavorful ones that can handle the heat and the smoky flavors of the grill.
PREP ’EM RIGHT
For tightly packed heads, like romaine or cabbage, halve or quarter them so they cook evenly. For bundles, such as chard and the like, simply loosen up the leaves.
Before you put the greens on theg rill,b rush them generously with oil to prevent sticking.
SEASON INSIDE AND OUT
Gently pull apart the leaves, and generously season with salt and pepper. You want to make sure all the layers get some flavor.
Know your grill
Temps vary widely, which affects cooking times. The greens are done when the leaves are crisp-tender and grill marks form.