Shrimp Salad Recipe

Preheat a skillet or cast-iron pan over medium-high heat. Toss the corn kernels with 1 tsp olive oil and 1/4 tsp salt. Add the corn to the hot pan in a single layer and cook, undisturbed, for 2–3 minutes until charred in spots. Stir and cook another 1–2 minutes until nicely roasted. Remove from heat and set aside to cool slightly.

Pat the shrimp dry with paper towels. In a bowl, combine 2 tbsp olive oil, 1 tsp minced garlic, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 3/4 tsp kosher salt and 1/4 tsp black pepper. Add the shrimp and toss to coat evenly. Let sit 5 minutes while the pan heats.

Heat a large skillet over medium-high heat. When hot, add the seasoned shrimp in a single layer. Cook 1.5–2 minutes per side (shrimp should be opaque and have pink edges). Total cook time ~3–4 minutes depending on size. Remove shrimp to a plate and allow to rest a minute.

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup buttermilk until smooth. Stir in 1 tbsp Epis (or green bell pepper-garlic paste), 1 tbsp lime juice, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust seasoning or thicken with a little more mayonnaise or thin with more buttermilk to desired consistency. Chill while finishing salad.

Place 4 cups mixed greens into a large bowl or divide between two plates (see servings). Scatter 3/4 cup roasted corn, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion over the greens.

Slice the avocado in half, remove the pit, peel and slice or cube. Arrange the avocado pieces on top of the salad.

Top the salad with the cooked shrimp (divide evenly). Spoon Epis ranch over the salad: about 2–3 tbsp per serving (adjust to taste). Garnish with chopped cilantro if using and serve with lime wedges for squeezing over the shrimp and avocado.

Toss lightly just before eating so the dressing coats the ingredients but the avocado retains shape. Serve immediately.