1/4 cup Orange juice
1/4 cup Soy sauce
1/4 cup Sriracha, or another hot pepper sauce
2 tablespoons Olive oil
1 pinch Sugar
6 Chipotle peppers packed in adobo, chopped or pureed
1/2 cup Olive oil
2 Limes, juiced
1/2 cup BBQ rub (see recipe below)
2 pounds Colossal shrimp, 12-15, peeled and deveined
4 Jarred whole roasted red peppers, cut into strips
2 Jalapeno peppers, seeded and thinly sliced
1 Cilantro leaves bunch, chopped
1 Medium red onion, thinly sliced
1 cup Salted peanuts
1/2 cup Fresh shucked corn kernels or frozen, thawed kernels
2 10-ounce bags spring mix, or one 10-ounce bag spring mix and one 11.5-ounce bag baby spinach, or arugula
BBQ Rub: 1 Cup Yield:
1/2 cup Dark brown sugar
2 teaspoons Sea salt
2 teaspoons Chili powder
2 teaspoons Ground cumin
2 teaspoons Granulated garlic
2 teaspoons Granulated onion
1 teaspoon Cayenne pepper
1 teaspoon Black pepper, freshly ground
Make the vinaigrette:
In a small glass, ceramic, or plastic bowl, whisk together the orange juice, soy sauce, Sriracha, and olive oil. Season to taste with sugar and set aside.
Prepare a gas or charcoal grill so that the heating elements or charcoal are medium-hot to hot.
Make the rub:
In a mixing bowl, stir together the brown sugar, salt, chili powder, cumin, granulated garlic, granulated onion, cayenne, and black pepper. Taste and adjust the seasoning, if needed.
Store the seasoning blend in a lidded, glass container in a cool, dark place for up to 1 month.
Make the marinade:
In a blender (or whisk by hand in a bowl), purée the chipotles, olive oil, lime juice and BBQ rub until a thick paste.
Cook the shrimp:
In a glass dish, add the shrimp and rub the mixture over the shrimp. Set aside at room temperature for 5 to 10 minutes.
Grill the shrimp for 2 to 4 minutes on each side or until done. Transfer the shrimp to a cutting board and let them rest for about 5 minutes.
Prepare the salad:
In a large glass, ceramic, or other nonreactive bowl, toss together the peppers, jalapeños, cilantro, red onion, peanuts, and corn. Dress with the vinaigrette, reserving a few tablespoons to dress the shrimp.
Arrange the greens on a serving platter and top with the peanut-corn mixture. Add the shrimp to the salad, drizzle with the remaining dressing and serve.