24 large (or) extra-large shrimp (peeled, deveined, tails intact)
1 cup cherry tomatoes (halved)
1 1/2 cups drained, canned sweet corn
1 avocado (peeled, sliced)
4 cups arugula leaves
1 large onion (quartered, separated)
4 tbsp extra virgin olive oil
2 tsp grated lemon rind
2 tbsp fresh lemon juice
1 tbsp balsamic vinegar
1 tsp honey
Salt + pepper + paprika + dried basil
Combine lemon juice, rind, seasoning and oil in a medium bowl. Place shrimp in another large bowl. Add onion to shrimp. Add four tablespoonfuls of combined liquid mixture; adding rind, to shrimp and onion. Mix to combine. Cover bowl and refrigerate, at least for one hour; or overnight. Add honey and balsamic vinegar to remaining liquid.
Whisk with electric hand whisk to combine well. Cover and leave aside. Preheat grill to high heat. Thread four shrimp with one piece of onion at the beginning; between each shrimp and at the end of six skewers. Grill shrimp skewers on both sides until done and slightly charred.
Combine grilled shrimp with onion, tomato, avocado, corn and arugula; in a large serving bowl. Add remaining juice mixture to shrimp mixture and toss gently to mix and coat. Serve with sautéed green string beans aside.
*A version of this article appears in print in the 25 November, 2021 edition of Al-Ahram Weekly.