Shrimp Cups

Shrimp Cups

Recipe by:

Chef Skip Laskody with Harris Teeter


Chilli-Lime vinaigrette:

3 tbls. fresh lime juice

1 tbls. chili powder

2 tbls. dried oregano

1 garlic clove, minced

1/2 tsp. kosher salt

1/4 black pepper

2/3 bold olive oil


1 lb. large shrimp, peeled and deveined

4 cups corn

3 ripe plum tomatoes, seeded and cut into 1/2-inch cubes

2 scallions, white and green parts, trimmed and chopped

1 jalapeno, seeded and minced

3 oz. feta cheese, crumbled

Make the dressing: In a medium bowl, whisk the lime juice, chili powder, oregano, garlic, salt and pepper. Gradually whisk in the oil.

Assemble the Salad: In a medium glass bowl or ceramic bowl, toss the shrimp with 3 tbls. of the dressing. Cover and refrigerate for at least 30 minutes and up to 2 hours. Cover and refrigerate remaining dressing. Grill the shrimp, turning until pink and firm (About 5 minutes). Cut each Shrimp lengthwise in half. In a large serving bowl, toss the shrimp, corn, tomatoes, scallions and jalapeno with the remaining vinaigrette. Cover and refrigerate until chilled (About 2 hours). Taste and adjust the seasoning with lime juice, salt and pepper as needed. Sprinkle with the feta cheese and serve.