Cajun Spiced Shrimp and Corn Salad

[nverland]

Cajun Spiced Shrimp and Corn Salad

PICKLED RED ONION
½ cup red wine vinegar
½ tablespoon kosher salt
½ tablespoon sugar
½ tablespoon freshly ground pepper
1 medium red onion, halved and thinly sliced
SALAD
1 teaspoon Old Bay seasoning
1 teaspoon Cajun spice blend
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
1 teaspoon chopped rosemary
¼ teaspoon cayenne pepper
2 tablespoons extra-virgin olive oil
20 large shrimp, shelled and deveined
7 ears of corn, shucked
2 tablespoons unsalted butter
Salt
Freshly ground pepper
4 Kirby cucumbers, diced
2 Medjool dates, pitted and diced
¼ cup chopped cilantro
¼ cup fresh lime juice
Pea shoots, for garnish (optional)

In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from heat, stir in the onion slices, and let the onion pickle stand at room temperature for 1 hour.
Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and pepper and toss well. Transfer to a platter, top with the grilled shrimp, garnish with the pea shoots and serve.

MAKE AHEAD The pickled onion can be refrigerated for up to 3 days. The dressed salad can be refrigerated for up to 2 hours; serve lightly chilled.

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Cheeseburgers with Grilled Onions

[alexcat.livejournal.com]

A favorite

~~~

Cheeseburgers with Grilled Onions

Ingredients:
1 pound lean ground beef
1 clove garlic, minced
¼ teaspoon slat
1/8 teaspoon black pepper
¼ cups shredded sharp cheddar cheese, low-fat can be used
½ small red onion, cut into 4 thin slices
½ teaspoon olive oil
1/8 teaspoon dried oregano
4 hamburger buns
1 small tomato, cut into 8 thin slices

Instructions:

Preheat grill to medium-hot heat

In a medium bowl, combine beef, garlic, salt and pepper and form into four ½ inch patties. Place on grill and cook 4-5 minutes on one side then flip and cook to desired doneness. Sprinkle each burger with 1 tablespoon of cheese. Cook until cheese melts, about a minute.

Meanwhile, brush both sides of onions with olive oil. Grill until bottom is slightly browned, about 3-4 miubtes, Flip onion and sprinkle with oregano. Grill for 2-3 minutes more.

Lightly toast open-faced buns on grill. Place burgerson buns and top each with onion and tomato slices.