Ginger Shrimp with Corn Fritters and Avocado and Tomato Salsa

This dish is perfect for a dinner party. You can do everything ahead and pop the shrimp in the oven at the last minute. The corn fritters can also be fried just before guests arrive and kept warm in the oven. This recipe is worth it if just for the fritters alone...they are spectacular!

A special thanks to my friend Jill for sharing this recipe with me.


 Ginger Shrimp
1 1/4 Pound 24-30 count shrimp, peeled and deveined
1/2 Cup vegetable oil
3 Tablespoons fresh chopped Cilantro (plus a few sprigs for presentation)
1 Tablespoon pickled ginger, chopped
4 Cloves garlic, minced
Lime wedges (optional)

Mix oil, ginger, cilantro, ginger and garlic. Pour over shrimp and cover. Marinate in the fridge overnight or for at least 3 hours. When ready to serve, line a broiler pan with foil and spray top tray with cooking spray. Place shrimp on tray. Broil in oven approximately 4 minutes or until cooked through. These an also be grilled on a grill pan our outdoor grill. Serve with salsa and corn fritters below.

Avocado and Cherry Tomato Salsa
2 Tablespoons rice vinegar
2 Tablespoons sweet chili sauce
1 Teaspoon pickled ginger, chopped
1 Teaspoon Dijon mustard
1 Clove Garlic
1 Ripe avocado, diced
1 Cup cherry tomatoes halved (or quartered depending on size)
2 Green onions, chopped
Salt

Puree vinegar, chili sauce, ginger, dijon and garlic. Gently fold in avocado, tomato and green onion. Salt to taste. Can be made up to 2 hours in advance.

Corn Fritters
3 Egg yolks, beaten
1 2/3 Cups frozen corn, defrosted
1/2 Teaspoon salt
1/8 Teaspoon pepper
1/4 Flour
3 Egg whites, beaten stiff

Combine all ingredients except egg whites. Gently fold in egg whites. Heat enough oil to cover the pan. Using a regular kitchen spoon, scoop a large spoonful of the fritter mixture into the pan. Using the back of the spoon, flatten fritter to make a medium pancake. Cook until golden brown, about one minute. Flip and cook other side. Drain on paper towels and repeat until the mixture is gone, making 8 fritters. Keep warm in oven until ready to serve.


Plate by putting 2 corn fritters on each plate. Top each serving with 6-8 shrimp and then spoon over salsa (including some juice). Top with additional cilantro sprigs and accompany with lime wedges. Serve immediately

Makes 4 servings

Cooks Note: The fritters are perfect match for crab salad. Make as directed, but add a chopped jalapeno, then top with your favorite crab salad recipe.