Spicy Grilled Corn Salad
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Janelle went to culinary school and graduated with her baking and pastry certificate, quickly realizing that everyday baking wasn’t for her. Soon an interest in recipe development, food photography, and food writing lead to the decision to start Bakes in slippers. Janelle’s approach to food is simple, not overly complicated, but always completely delicious. You don’t have to churn your own butter or grind your own spices to get amazing results (but hey that is always a good workout).
Each photograph and recipe tell a story, and have been tried out by a trusted team of taste testers. Bakes in slippers is not just about the pretty, but the mess ups that come along with way.
½ tsp olive oil
1 lb shrimp
1 TBS Head Country Championship Seasoning, High Plains Heat
Red leaf lettuce (enough for four wraps)
1 carrot, shredded (can also use cole slaw)
Handful of cilantro chopped (about 1 ½ T)
1 sliced jalapeno
Half of a lime
Medium-high heat
3-5 mins
Preheat grill pan/cast iron pan/pan on medium-high heat.
Add olive oil.
Sprinkle Head Country Bar-B-Q Championship Seasoning on both sides of shrimp.
Add to pan and cook on both sides, about a minute each.
Place lettuce on a plate and top with shrimp and remaining ingredients, juicing the top of each wrap with some lime.
Additional toppings: chopped red pepper, tomatoes, sour cream, cheese, or Serrano pepper for more heat.
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Easy Summer Dinner Ideas for Hot Days
