The Shrimp:
- 2 pounds large (16 to 21 count) raw, peeled and deveined shrimp
- 1/4 cup vegetable oil
- 3 large shallots, minced
- 1/2 cup dry white wine
- 2 teaspoons salt
- 1 teaspoon Tabasco sauce
- 1 tablespoon fresh thyme leaves
Combine the marinade ingredients and add the shrimp. Marinate fro at least 2 hours or as long as 4 hours.
Grill over a hot grill, turning once for about 5 minutes or until pink and cooked through.
The Corn:
- 6 ears corn
- 1/4 cup vegetable oil
- 1 teaspoon kosher salt
- 2 teaspoons Spanish paprika (or sweet Hungarian paprika)
Husk the corn. Mix together the oil, salt and paprika. Roll the corn in the oil mixture to coat. Grill on a hot grill, turning, for 12 to 15 minutes. Cool and cut the kernels from the cobs.
The Peppers:
- 2 large red bell peppers
- Vegetable oil
Stem and halve the peppers.
Brush with oil and grill, starting with cut side up on a hot grill until the skin is browned. Turn once. Place in a plastic bag and seal. When cool remove the peeling and cut into small strips.
The Salad:
- 1/2 cup sliced scallions
- 3 heads Belgian endive
- Crisp lettuce leaves
Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 cup heavy cream
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
To Assemble:
Toss together the corn, peppers, scallions and endive (cut up) with the dressing.
Place on lettuce leaves and top with shrimp.
Garnish with thyme sprigs.
Serves 8