Ingredients
Salad Ingredients
- 1 1/2 tbs salt
- 1 lb fusilli pasta
- 1 tbs olive oil
- 4 oz arugula
- 1 12 oz bag blackened corn thawed
- 1 red onion chopped
- 8 ozs cherry tomatoes cut in half
- 1 jalapeño pepper diced
- 1 avocado diced
- 1 cup cotija or feta cheese
- 1 lb shrimp, marinated and grilled recipe below
- cilantro, lime and avocado for garnish optional
Dressing Ingredients
- 4 tbs olive oil
- 6 tbs plain Greek yogurt or sour cream
- 4 tbs mayonnaise
- 3 tbs Lighthouse Keeper's Jalapeño Hot Sauce or more for extra heat
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt
- 1 lime, juice and zest
Shrimp Marinade Ingredients
- 1/2 cup Lighthouse Keeper's Local Raw Honey
- 1 tbs Cape Cod Saltworks Chipotle Lime Sea Salt
- 2 tbs olive oil
- 2 limes, juice and zest
- 1/4 cup Lighthouse Keeper's Jalapeño Hot Sauce
Instructions
- Combine all shrimp marinade ingredients in a small bowl. Place raw shrimp and marinade in a resealable bag and refrigerate for about 4 hours, up to 24 hours.
- Bring a medium sauce pot of water and salt to a boil and cook pasta, about 8 mins, drain, drizzle with olive oil and set aside to cool.
- Make the salad dressing, combining all ingredients in a small bowl and mix well to combine. Set aside.
- Place marinated shrimp on skewers and grill until fully cooked, brush with extra marinade if desired.
- While the shrimp cool, assemble the salad in a large bowl. Combine cooked pasta, arugula, corn, diced red onion, sliced cherry tomatoes, jalapeño, avocado and cheese. Dress the salad and add cooked shrimp on top.
- Garnish with cilantro, fresh lime, avocado and jalapeño hot sauce.
Notes
This recipe is provided by Lighthouse Keeper's Pantry (as seen in Cape Cod LIFE July/August 2025).
Tried this recipe?Let us know how it was!