Caribbean Grilled Shrimp Salad

2 tablespoons orange marmalade
1 tablespoon packed dark brown sugar
Kosher salt
Zest of 1 lime
1 tablespoon dark rum
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 pound raw large shrimp, peeled
2 ears corn, husked
10-ounce container cocktail (small) tomatoes
Olive oil
Ground black pepper
1 clove garlic, minced
Zest of 1 orange
8 slices of baguette
1 medium jicama, peeled and diced
1 avocado, pitted, peeled and diced
Juice of 2 limes
1 bunch cilantro, leaves and stems, roughly chopped
4 ounces soft goat cheese (Heather didn’t use this.)

Heat a grill to medium-high.

In a small bowl, stir together the marmalade, brown sugar, 1 teaspoon of salt, the lime zest, rum, coriander and red pepper flakes. Add the shrimp, stirring to thoroughly coat.
Arrange the corn and tomatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.

In a small bowl, stir together the garlic, orange zest and 2 tablespoons of olive oil. Brush over both sides of each slice of baguette.

Arrange the shrimp, ears of corn, and tomatoes on the grill and cook until the shrimp are cooked through and pink and the corn and tomatoes are beginning to char. Add the baguette slices and grill until lightly charred. Transfer to a platter and allow to cool slightly.

Meanwhile, in a large bowl, toss together the jicama, avocado and lime juice.
Slice the corn kernels off the cobs. To do this, one at a time stand each ear on its wide end and use a knife to saw down length of the cob. Add the kernels to the jicama-avocado mixture. Add the tomatoes, shrimp and cilantro. Stir gently. Crumble the goat cheese over the top and serve with the toasted bread.

Serves: 4

Source: adapted from Alison Ladman Associated Press May 28, 2013

Prepared by: Heather for the May 2013 meeting.