Using raw corn against the roasted garlicky zucchini brings out the sweetness in the kernels, and provides the most excellent texture to this simple salad. Three main ingredients and a quick dressing make short work for this dish. After it is assembled, the longer it sits, the more the vegetables will soften, which isn’t a bad thing, just different than if you served it immediately. Look for small, wild shrimp for this salad. I often find them in the freezer section, peeled and deveined for extra simplicity.
Garlic Zucchini, Sweet Corn & Shrimp Salad
Using raw corn against the roasted garlicky zucchini brings out the sweetness in the kernels, and provides the most excellent texture to this simple salad. Three main ingredients and a quick dressing make short work for this dish. After it is assembled, the longer it sits, the more the vegetables will soften, which isn’t a bad thing, just different than if you served it immediately. Look for small, wild shrimp for this salad. I often find them in the freezer section, peeled and deveined for extra simplicity.
Ingredients
For the zucchini
- 2 medium zucchini, which should be 12 ounces, diced small
- 2 garlic cloves, grated finely on a rasp grater
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon dried oregano
- 1 tablespoon panko breadcrumbs
- 1 tablespoon grated parmigiano reggiano
For the rest of the salad
- 1 pound small shrimp, peeled and deveined
- 4 ears corn
- 1 ½ tablespoons white wine or red wine vinegar
- 1 teaspoon honey
- ½ teaspoon kosher salt, such as Morton’s
- freshly cracked black pepper
- 1 bunch fresh mint
- 1 lime
- 1 tablespoon olive oil
- shredded parmiginao reggiano for serving, or use more grated if you don't have shredded
Instructions
- Heat your oven to 425 F. In a medium bowl, mix together the 1 ½ tablespoons extra virgin olive oil, garlic, ¾ teaspoon salt, dried oregano, panko breadcrumbs, and parmigiano. Add the diced zucchini and stir gently to coat. Place the zucchini on a parchment lined baking sheet, spreading it out, then bake for 30 minutes, or until golden brown and crisp.
- While the zucchini bakes, assemble the rest of the salad. Bring a large pot of water to a boil for the shrimp. Have a strainer ready to drain them, and also a serving bowl. Pour the vinegar, honey and ½ teaspoon of salt into the serving bowl and stir to dissolve the honey. Cook the shrimp until just cooked through, which will be about 3-4 minutes if they are still frozen, or a little shorter if they are thawed. Drain the shrimp in a strainer, then add the still hot shrimp to the bowl with the vinegar and stir, allowing the shrimp to marinate.
- Cut the kernels from the corn cobs, and add them to bowl with the shrimp. Squeeze the juice from half of a lime into the bowl, and add a tablespoon of olive oil. When the zucchini have finished cooking, add them to the bowl as well and stir gently. Taste for seasoning, and add more salt, pepper, or lime juice if needed. Just before serving, stir in the fresh mint and a few spoons of shredded parmigiano and drizzle with a little more olive oil.
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