Salade cajun de crevettes

Ingrédients

• 450 g (1lb) shrimp (prawns), peeled + deveined
• 1 tablespoon cajun seasoning
• Olive oil, to cook
• 2 corn cobs (1.5 cups kernels)
• 2 cups cucumber, quartered
• 1/2 cup red onion, diced
• 1 cup roasted red peppers, sliced or diced
• 1 large romaine lettuce, chopped
• 1/2 cup plain greek yoghurt
• 2 teaspoons cajun seasoning
• 3-4 tablespoons lime juice
• Pinch of salt, to taste
• 1 tablespoon olive oil

Préparation

1. 1

   Pat dry your shrimp (prawns) and place them in a bowl. Add the oil, seasoning, and toss to combine. Place in the fridge to marinate.

2. 2

   In a bowl or jar, combine the yogurt, Cajun seasoning, lime juice, salt, and olive oil. Whisk until smooth and creamy.

3. 3

   Heat a griddle pan or a grill over medium-high heat. Brush the corn cobs with olive oil and season with salt and pepper. Grill the corn for 7 minutes, turning every few minutes, until the ears are lightly browned. Remove from the grill and let cool.

4. 4

   In a large nonstick skillet over medium-high heat, add 1 teaspoon of olive oil. Add the shrimp (prawns) and cook until tender and opaque throughout, 3 to 5 minutes. Remove the skillet from the heat.

5. 5

   Carefully cut the kernels from the cob and transfer them to a large mixing bowl. Add the lettuce, cucumber, roasted peppers, and red onion. Pour over 2/3 of the dressing and toss to combine.

6. 6

   Divide the salad into bowls, top with the shrimp, and drizzle with the remaining dressing. Enjoy!