Spicy Shrimp and Corn over Garbanzo Salad

This is a great warm weather dish, and it’s extra delicious with local Fernandina shrimp! Make the garbanzo salad in advance, and let it hang out for a couple of hours to marinate before cooking the shrimp and corn.


For the garbanzo salad:

1 lemon, zested and juiced

1 lime, zested and juiced

1 tsp. Dijon mustard

3 Tbs. olive oil

Pinch of cumin

Salt and pepper

1 can garbanzo beans, drained and rinsed

1 large handful of chopped parsley

½ red onion, thinly sliced

For the shrimp and corn:

2 cloves garlic, minced

2 Tbs. olive oil

1 small jalapeno, sliced

1 tsp. red pepper flakes

1 lb. medium raw shrimp, peeled, deveined, and tails removed

1 ear corn, kernels removed from cob

Smoked paprika (opt.)


Mix first 5-ingredients in a medium bowl with a whisk. Add salt and pepper to taste. Add garbanzo beans, parsley, and onion, and toss with dressing. Cover and let sit at room temperature for 2-hours. When you’re ready to cook, saute garlic with jalapeno and red pepper flakes in olive oil for about 2-minutes, then add shrimp and corn kernels and toss in the olive oil until shrimp is pink and cooked through. Place garbanzo salad on a plate, and top with shrimp and corn mixture. Sprinkle with smoked paprika, if desired.