Ingredients
- Salted butter - 1/2 cup (1 stick)
- Garlic, finely chopped - 4 cloves
- Corn, husked and cleaned - 4 ears
- Arugula, chopped - 2 cups
- Cilantro, lightly chopped fresh - 1/2 cup
- Olive oil - 1/2 cup
- Parsley, lightly chopped fresh - 1/2 cup
- Tarragon, chopped fresh - 2 Tbsp
- Avocado, pitted and diced - 1
- Black-eyed peas, canned, drained and rinsed - 1 (14-oz) can
- Jalapeno, diced - 1
- Lime, juiced - 1
- Red onion, diced - 1/2
- Large Sailor's Choice Prawn, peeled and deveined, tails left on - 1 lb (about 16 prawns)
- Paprika - 1 tsp
- Kosher salt - to taste
- Freshly ground black pepper - to taste
Instructions
- Preheat a grill or grill pan to medium-high heat.
- In a small saucepan set over medium heat, melt the butter and garlic together.
- Brush the corn with the butter mixture and reserve the remaining butter for a later use.
- Grill the corn until slightly charred and cooked through, about 3 minutes per side.
- Remove from the heat, then cut the kernels from the cobs and place in a large bowl.
- Stir in the arugula, cilantro, oil, parsley, tarragon, avocados, black-eyed peas, jalapenos, lime juice and onions.
- Thread the prawn onto the skewers, 4 per skewer, and brush with the reserved garlic butter.
- Sprinkle the Prawn with the paprika and some salt and pepper and then grill until pink and cooked through, about 3 minutes per side.
- Season the salad with salt and pepper, then transfer to a serving plate and place the prawn skewers on top of the salad to serve.
Sailor’s Choice Recommendation:
You can serve this salad with some crusty bread or garlic bread on the side.
