Monday, November 18, 2013

Recipe of the day: Grilled Corn and Shrimp Salad!

We have another exciting recipe for all the foodies out there: Grilled Corn and Shrimp Salad. This refreshing, tasteful dish is one of my personal favorites.  Featuring our D'Oni Moondance Marinade (our most popular marinade from the D'Oni line), this delicious dressing pairs up wonderfully with salads and vegetables. This soy, cilantro marinade is all natural, fruit sweetened, and fat free!

D'Oni- Moondance Marinade

An all natural, preservative free,innovative blend of soy sauce, cilantro, chili, garlic, green onions and rice vinegar. Moondance Marinade is an exquisite enhancement to all foods grilled, saut©ed, broiled or dipped. Moondance Marinade is delightful on everything from steak to Portobello mushrooms and works especially well with salmon, seared ahi, tofu, cucumbers and potstickers.
The flavor of Moondance Marinade penetrates through and through to enhance and not overwhelm. One you've tried Moondance Marinade we believe you will agree...this is one fantastic marinade!

Grilled Corn and Shrimp Salad

D'oni grilled corn and shrimp saladPrep Time: 5 Minutes

Cook Time: 23 Minutes

Total Time: 28 Minutes





6 ears of corn

1/3 cup Garlic Survival Garlic Infused Oil plus additional for brushing the corn and the shrimp

1 pound medium shrimp (about 25), shelled and deveined

1 red onion, chopped fine

1/3 cup loosely packed fresh cilantro, chopped fine

1/4 cup d-Oni Moondance Marinade

2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded




1. Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled.

2. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion and the cilantro.

3. In a small bowl, whisk together Moondance Marinade and olive oil. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

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