Grilled Shrimp Salad with Corn and Red Bell Pepper

posted by Marilyn Harris - 

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


Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more

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