Grilled Shrimp Corn and Snap Pea Salad with Feta
Ingredients
- 4 ears sweet corn, shucked
- 1 1/2 pounds (26/30 count) shrimp, peeled and deveined
- 1 large lemon, zested and juiced
- Grapeseed oil, for drizzling
- Kosher salt and freshly ground black pepper
- 8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
- 3 tablespoons finely chopped mint, plus whole leaves for garnish
- 4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
- 3 large scallions, thinly sliced
- Extra-virgin olive oil, for drizzling
- 3-ounce block feta, crumbled into medium chunks
Instructions
Grilled Shrimp, Corn and Snap Pea Salad with Feta serves 8 original recipe by Food Network.
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