Corn salad with harissa shrimp

Name: Corn salad with harissa shrimp
Ingredients: 6 Medium shrimp, peeled, deveined, and headless; Extra virgin olive oil; 3 Med Cuisine harissa paste; 1 Limes (juice and wedges); Salt; 2 Fresh corn on the cob; 1 Ripe avocado; Coarsely chopped coriander; Pepper; Green chili pepper

Fresh corn salad with spicy harissa shrimp, seasoned with lime and fresh herbs.Chef Tomer Hauptman introduces you in his online masterclass to dishes that are fresh, seasonal, and vegetable-focused. Exactly as Middle Eastern cuisine is meant to be. Each dish highlights the characteristic herbs and ingredients of Med Cuisine.

Ingredients

6Medium shrimp, peeled, deveined, and headless

Extra virgin olive oil

3Med Cuisine harissa paste

1Limes (juice and wedges)

Salt

2Fresh corn on the cob

1Ripe avocado

Coarsely chopped coriander

Pepper

Green chili pepper

Preparation

Coat the shrimp with harissa paste and marinate for 2 hours.
Blanch the corn cobs for 2-3 minutes in salted boiling water.
Char the corn with an open flame, a torch, or a grill until lightly blackened. Let cool and cut the kernels off the cob.
Grill or fry the shrimp for 2 minutes per side until cooked but still juicy.
Cut the shrimp into bite-sized pieces.
In a bowl, mix the corn, shrimp, and large pieces of avocado.
Add slices of green chili, coriander, a splash of olive oil, lime juice, salt, and pepper.
Place the salad in a serving dish, garnish with a lime wedge and extra coriander.