A crumbly corn bread salad adorned with jumbo grilled shrimp, crispy Applewood bacon and a chive vinaigrette
Corn Bread Salad
4 cups cornbread crumbled
1 cup grilled corn
1/4 cup chopped green onion- green parts only
1 cup diced grape tomatoes-plus some for garnish
1/2 cup cooked black eyed peas
2 Tablespoon chopped basil
1/2 cup chopped bacon-plus some for garnish
1/2 cup Mayo
1 Tablespoon lemon juice
salt & pepper to taste
Procedure for Corn Bread Salad
Combine all ingredients in large bowl, stirring with a wooden spoon or rubber spatula.
Cover, and refrigerate for at least 2 hours.
2 tablespoons buttermilk
2 tablespoons extra virgin olive oil
6 tablespoons minced fresh chives
2 tablespoons fresh lemon juice
2 tablespoons sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
Procedure for Chive Dressing
Combine buttermilk, chives, and garlic in a small bowl. Add Salt and Pepper and lemon juice; stir vigorously. Whisk in sour cream.
1 lb large Shrimp-peeled and deveined
1/4 cup extra virgin olive oil
2 tablespoons minced garlic
Salt & Pepper to taste
Procedure for Grilled Shrimp
Combine and let marinate for approximately 2 hours
Grill Shrimp over medium hot charcoal or grill approximately 3 minutes each side until done
Procedure for Prepared Dish
Spoon Corn Bread Salad on middle of plate. Arrange Shrimp on top of Corn Bread Salad.
Drizzle with Chive Dressing and Garnish with Bacon and Grape Tomatoes. Serve immediately.
Penny McCraw 2012