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Shrimp - Honey Grilled w/Fresh Corn and Jicama Salad (Ming Tsai)
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| 12 large | shrimp, make satays, 3 per satay |
| ¼ cup | extra virgin olive oil |
| 1 cup | honey |
| 2 tablespoons | Wanjashan naturally brewed, organic rice vinegar |
| 2 tablespoons | Wanjashan naturally brewed organic soy sauce |
| 1 tablespoon | sesame oil |
| 1 | jicama, ¼ inch dice |
| 3 ears | corn |
| 1 bunch | scallions sliced |
| Kosher salt | |
| black pepper to taste |
satay skewers soaked in water
cooking spray for the grill
Prepare a grill. Coat shrimp with extra virgin olive oil and season with salt and pepper. Grill on both sides until cooked through, bout 6 minutes total. Meanwhile, in a bowl, whisk the honey, rice vinegar, soy sauce, sesame oil, and extra virgin olive oil. Season. In a bowl combine the raw corn, jicama and scallions and toss with half of the vinaigrette, leaving a little vinaigrette for drizzling the shrimp. Once the shrimp is cooked, move to a plate and coat with the vinaigrette. To serve plate with salad in the center and top with shrimp, drizzle with vinaigrette around plate.
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