Ingredients
- 3 medium ears of fresh corn, shucked, and kernels removed from the cob or 1 cup frozen, thawed corn kernels
- 1 roasted red bell pepper from the jar, (5 ounces), packed in brine, drained, and coarsely chopped
- 1 small purple onion, minced
- 1/4 medium jicama (about 4 ounces) or a medium-sized green apple (granny smith or empire), peeled and cut into julienne strips
- 1/4 teaspoon cumin
- 1 clove garlic, minced
- 2 tablespoon olive oil
- 2 tablespoon fresh lime juice
- 1 tablespoon fresh jalapeno chili pepper, seeded and finely minced
- 1 pound peeled, cooked large shrimp, thawed if frozen
- 2 pound large ripe peaches, pitted and sliced or 2 cups frozen, thawed and drained peaches
- 2 pound hard-cooked eggs, cut in quarters
- 1 head radicchio or romaine lettuce, or butter lettuce separated into leaves
- 1/4 cup minced cilantro
- 1 teaspoon freshly ground pepper
- 1 teaspoon salt
Preparation
Baking Directions:
If using fresh corn, in a medium pot of boiling water, blanch the corn kernels for 2 minutes.
Drain and refresh under running cold water.
Put the corn in a large bowl.
Add the roasted pepper, onion, and the jicama or apple slices, and half a teaspoon of the salt and pepper.
Toss to combine.
Mix together the cumin, olive oil, lime juice, garlic, jalapeño and the remaining half teaspoon of salt and pepper together in a small bowl.
Whisk to combine.
Lay the thawed shrimp in a shallow dish and pour on the cumin-olive oil mixture.
Toss to coat.
Wash and peel the peaches (if necessary, dip the peaches in boiling water for 1 minute to facilitate removing the skin) and cut in half and remove the pits.
Slice into wedges and add to the salad bowl.
Or use frozen peaches that have been thawed and drained.
When ready to serve, arrange 2 or 3 radicchio, romaine or butter lettuce leaves on individual dinner plates.
Toss the corn-peach mixture and spoon onto the leaves.
Arrange the eggs over the corn-peach mixture.
Spoon the shrimp and any remaining dressing over the salad.
Sprinkle with the cilantro.
