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Red Pepper Jelly BBQ Shrimp with Kale Corn Salad

Red pepper jelly and honey BBQ sauce makes these grilled shrimp so savory with the right amount of sweet heat. Served on a bed of bright greens, tomatoes and sweet grilled summer corn with Cotija cheese and a ranch dressing. You can also serve these as a taco. Delish!

Course Entree Salad, Salad, Seafood
Cuisine American
Keyword BBQ Shrimp Salad, Kale Salad, Red Pepper Jelly BBQ Sauce, Summer Salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 servings
Author The Tiny Fairy

Ingredients

  • 2 ears sweet summer corn
  • 2 Tablespoons butter, unsalted
  • 1 lb. large shrimp, peeled and deveined about 26 shrimp
  • kosher salt prefer Diamond brand
  • black pepper
  • juice of half a lemon
  • oil to coat the pan for the shrimp
  • 2 cups kale, ribs removed and chiffonade
  • ⅓ cup cherry tomatoes, halved
  • pickled red onion to taste
  • ranch dressing to taste
  • Cotija cheese to taste

Red Pepper Jelly Honey BBQ Sauce

  • ½ cup Sweet Baby Ray's Honey BBQ Sauce
  • ¼ cup Braswell's Red Pepper Jelly
  • 1 garlic clove, grated

Instructions

  1. Cover the corn with water in a medium pot and add 2 Tablespoons of butter. Bring to a boil and immediately reduce heat. Simmer until tender, about 20-30 minutes.

  2. While the corn cooks, prepare and dress the salad - kale, tomatoes, pickled onions and crumbled Cotija cheese. Coat ans toss the salad with ranch dressing. Reserve some Cotija cheese for topping.

  3. Heat a flattop grill or skillet with grill marks over medium to high heat.

  4. Prepare the BBQ by whisking together ½ cup of honey BBQ sauce with ¼ cup of red pepper jelly and 1 small/medium garlic clove. Set aside.

  5. Pat dry the shrimp with a paper towel and season with kosher salt and fresh ground black pepper. Squeeze half a lemon over the shrimp.

  6. Heat a medium size skillet over medium heat and coat with olive oil. Add the shrimp and sauté for a minute. Coat the shrimp with the prepared BBQ sauce and toss to coat all the shrimp evenly. Toss frequently for a few minutes so the shrimp doesn't stick to the skillet. The sauce will begin to reduce and thicken.

  7. Remove the shrimp from the skillet and place over the hot grill. Reduce the heat to medium heat. Remove the corn from the pot, drain and also place on the grill. Sear both just to get grill marks. Quickly flip the shrimp and corn, then remove.

    Note: If using an outdoor grill, skewer the shrimp and use the sauce to glaze the shrimp.

  8. Cut the kernels of corn by standing the corn on one end and with a knife, cut straight down from the top end to the bottom end. Turn and repeat step until all the kernels have been cut.

  9. Add the corn to the dressed salad and top with BBQ shrimp and Cotija cheese crumbles.

Recipe Notes

A pound of large shrimp yields about 31-35 shrimp, an average of 7-8 shrimp per person.  This salad could feed 4, you'll need to increase the salad and vegetable amounts.