rilled Shrimp & Cab­bage Salad with Lime Crema

Sim­ple steps for grilled-salad suc­cess

Rachael Ray Every Day - - Dinner, Done! -

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

1.

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.

3.

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.

4.

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.

5.

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.

THINK SLICK

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.

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