Marilyn Harris

Marilyn Harris

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Grilled Shrimp Salad with Corn and Red Bell Pepper

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




  • 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

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