Grilled Shrimp Salad with Corn and Avocado

05 27 09 183

This is a perfect salad for a hot summer day when you don’t want to turn on the oven or stove — the shrimp, corn, onions and avocado are all grilled. Simply brush them with olive oil, season with salt and pepper and smoked paprika and grill. The avocados add a lovely creamy contrast to the smoky grilled shrimp, corn and onions, and the citrus-based dressing provides a fresh, clean zing to the salad. While peeling and skewering the shrimp and scraping the corn kernels off the cob is labor-intensive, the rest of the salad comes together in a snap.

For Dressing
6 tablespoons orange juice
3 ½ tablespoons white wine vinegar
2 tablespoons chopped fresh chives
1 ½ teaspoons finely grated orange peel
¼ cup olive oil
½  teaspoon truffle oil (optional)

For Salad
2 medium red onions, sliced into ½ -inch thick slices
2 pounds uncooked large shrimp, peeled, deveined
3 large ears of corn, husked
1 ciabatta bread or pain rustique, cut crosswise into 1-inch-thick slices
Olive oil
2 teaspoons hot smoked paprika (Pimentn de la Vera)**
12 cups mâche (about 7 ounces)
2 avocados, halved, pitted, peeled, cut into ¾ -inch cubes

Make the dressing:
Whisk first 4 ingredients in small bowl to blend. Whisk in olive oil, then truffle oil, if desired. Season with salt and pepper.

Make the salad:
Prepare grill (medium heat). Thread onions onto skewers; thread shrimp onto separate skewers. Place onion skewers, shrimp skewers, corn, and bread slices on two large rimmed baking sheets. Brush onions, shrimp, corn, and bread with olive oil, then sprinkle with salt and pepper. Sprinkle smoked paprika on both sides of the shrimp. Grill onions and corn until cooked through, about 5 minutes per side; grill bread slices until browned; and grill shrimp until cooked through, about 2 ½ minutes per side.

Transfer vegetables, shrimp, and bread to work surface. Cut corn kernels off cobs; place corn kernels in very large bowl. Remove shrimp and onions from skewers and add to bowl. Add mâche and avocados to bowl. Toss salad with enough dressing to coat. Season to taste with salt and pepper. Transfer salad to large rimmed platter and serve with bread.

From The Bon Appetit Cookbook: Fast Easy Fresh

2 Thoughts on “Grilled Shrimp Salad with Corn and Avocado

  1. Samuel Sharaf on June 2, 2009 at 10:05 AM said:

    Simply one of the best salad i have ever tasted! I think its great for summer.

    thanks for making it Andrea!

  2. Erica on June 24, 2009 at 10:40 AM said:

    Mmmm… that does look AMAZING! I think I will definitely have to try that this summer! Thanks! :)

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