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Roasted Prawns with Corn and Tomato Salad

Jumbo shrimp or prawns can be pricey, and to make matters worse they can go from perfectly cooked to a rubbery mess in mere moments. With the June Oven and the June Food Thermometer, you can whip up this simple but tasty salad of marinated prawns or shrimp, fresh corn and tomatoes with total confidence. Your June will cook your prawns or shrimp until they're tender and sweet--never tough, never rubbery.

Prep Time — 15 min
Cook Time — 8 min
Servings — 2
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Ingredients

12 jumbo shrimp

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon red pepper flakes

3 corn cobs

1 pint cherry tomatoes

1½ teaspoons red wine vinegar

1 teaspoon extra-virgin olive oil

1½ teaspoons salt

¼ teaspoon black pepper

1 lemon

⅓ cup mint

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Make the marinade

Combine the shrimp or prawns, oil, salt, pepper and red pepper flakes in a medium bowl.

12 jumbo shrimp

3 tablespoons extra-virgin olive oil

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon red pepper flakes

medium bowl

measuring spoons

Marinate the prawns

Gently toss the shrimp or prawns with a spoon until they are evenly coated in the marinade. Set aside at room temperature while you prepare the rest of the salad ingredients.

wooden spoon

Cut the corn

Lay one corn cob lengthwise on a chopping board. With the knife and cob parallel to each other, cut down the length of one side of the cob to slice off the corn kernels. Rotate the cob so the cut side is facing the chopping board and slice off another row of kernels. Keep rotating and cutting until you have removed all the kernels from the cob. Repeat with the remaining corn cobs and set the kernels aside. Discard the cobs.

3 corn cobs

knife

chopping board

Cut the tomatoes

Slice the tomatoes in half crosswise. Set the cut tomatoes aside with the corn.

1 pint cherry tomatoes

Transfer the prawns to the June Pan

Arrange the shrimp or prawns in a single layer on the June Pan with space between each piece.

June Pan

Insert the June Food Thermometer

Insert the June Food Thermometer into the thickest part of the largest prawn.

June Food Thermometer

Roast the prawns

Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the shrimp or prawns until they are cooked through, about 4-8 minutes. June will notify you when the prawns are ready. If desired, follow directions on your June to continue cooking.

June Oven

Start the salad

Remove the shrimp or prawns from the June Oven and set them aside to cool slightly. Combine the corn and tomatoes in a large bowl and add the vinegar and oil.

1½ teaspoons red wine vinegar

1 teaspoon extra-virgin olive oil

large bowl

Season the salad

Add the salt and pepper to the salad.

1½ teaspoons salt

¼ teaspoon black pepper

Add lemon zest

Zest the lemon directly over the bowl with a zester or use the fine holes of a grater. Add the zest to the salad.

1 lemon

zester

Stir to combine and add the prawns

Gently stir the salad to combine the ingredients.

Add the mint

Take a small handful of the mint leaves and bundle them together in your fingers. Use your fingers to tear the mint over the salad. Tear all the mint and add it to the salad, reserving 2 tablespoons to garnish the salad later.

⅓ cup mint

Stir to combine

Gently stir the salad to combine the ingredients.

Garnish and serve

Transfer the salad to a platter and sprinkle the reserved torn mint leaves evenly over the top before serving.

torn mint leaves

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.