Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn.
2 tablespoons orange marmalade
1 tablespoon packed dark brown sugar
Zest of 1 lime
1 tablespoon dark rum
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
1 pound raw large shrimp, peeled
2 ears corn, husked
10-ounce container cocktail (small) tomatoes
Ground black pepper
1 clove garlic, minced
Zest of 1 orange
8 slices of baguette
1 medium jicama, peeled and diced
1 avocado, pitted, peeled and diced
Juice of 2 limes
1 bunch cilantro, leaves and stems, roughly chopped
4 ounces soft goat cheese
Heat a grill to medium-high.
In a small bowl, mix the marmalade, brown sugar, 1 teaspoon of salt, the lime zest, rum, coriander and red pepper flakes. Add the shrimp, stirring to coat.
Arrange corn and tomatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper.
In a small bowl, mix garlic, orange zest and 2 tablespoons of olive oil. Brush over both sides of baguette slices.
Arrange the shrimp, ears of corn, and tomatoes on the grill and cook until the shrimp are cooked through and pink and the corn and tomatoes are beginning to char. Add baguette slices and grill until lightly charred. Transfer to a platter and allow to cool slightly.
In a large bowl, toss together the jicama, avocado and lime juice. Slice kernels off the cobs. Add kernels to the jicama-avocado mixture. Add tomatoes, shrimp and cilantro. Stir gently. Crumble the goat cheese over the top and serve with the toasted bread.