Grilled Corn and Shrimp Salad
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Recipe Type: Main, Salad
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
 
This easy grilled corn and shrimp salad is everything you want in a summer meal. Shrimp, corn, and poblano peppers are grilled to perfection and served atop Boston lettuce mixed with tomatoes, avocado, and lime.
Ingredients
For the grilled corn and Poblano peppers:
  • 5 ears of corn
  • 3 tablespoons of unsalted butter, in room temperature
  • 1½ teaspoons of Badia Complete seasoning
  • 4 Poblano peppers
For the grilled shrimp:
  • 1½ pounds of large shrimp, washed, deveined, and pat-dried with paper towels
  • 2 tablespoons of olive oil
  • 1 teaspoon of Badia Complete seasoning
  • pinch of red pepper flakes (optional)
For the dressing:
  • ½ cup extra virgin olive oil
  • zest of a lime
  • 3 tablespoons of lime juice, freshly squeezed
  • 1 clove of garlic, minced
  • 1 teaspoon salt, (make sure to adjust the level of salt based on the saltines of your feta cheese)
  • ½ teaspoon black pepper
For the salad:
  • 1 large head of Boston (or butter) lettuce, leaves separated, washed and drained
  • 1 cup of cherry tomatoes
  • 1 ripe avocado, cut into small pieces
  • 3 scallions, chopped
  • 1 cup of feta cheese, crumbled
Instructions
  1. I recommend getting all your mise-en-place ready before starting the grill.
  2. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with a kitchen twine (as shown in the photos). Mix together the butter and Badia complete seasoning together to make a paste that you can brush with. Set them aside.
  3. To prep the shrimp: Place 4-5 shrimp onto two skewers running parallel to each other. Repeat until all the shrimp is set. Whisk together the olive oil, Badia seasoning and crushed red pepper (if using). Set them aside.
  4. To prep the dressing: Whisk together olive oil, lime zest, lime juice, garlic, salt* and pepper. Set aside.
  5. To prep the salad: Boston lettuce, cherry tomatoes, avocadoes, and scallions in a large salad bowl (this will be the bowl that you’ll serve the salad). Pour half of the dressing over the salad and give it a gentle stir. Set aside.
  6. To grill the corn and Poblano peppers: Heat the outdoor grill to medium high. Before putting the corn on the grill, brush all sides of each corn using half of the butter. Put both the corn and whole Poblanos (you do not need to brush the peppers with butter) on the hot grill rack. Grill them (turning occasionally) until corn is browned in spots and skin on Poblanos is charred and blistered on all sides. This takes between 10 to 12 minutes. Transfer corn onto a cutting board. Transfer Poblano peppers onto a large sheet of aluminum foil. Loosely wrap them to steam until they are cool enough to handle. When it is cool to handle, cut corn kernels from cobs. Add them to the salad bowl with other ingredients.
  7. Remove Poblanos from foil. Peel off skins and discard. Cut each pepper in half and remove the seeds. Slice the rest of the flesh into small pieces and add them into the salad bowl.
  8. To grill the shrimp: Brush all sides of the shrimp with olive oil mixture. Place them on the hot grate and grill until they are cooked, 2-3 minutes per side. Baste the shrimp with more olive oil if it dries while it is grilling.
  9. Place the grilled shrimp onto the large salad bowl with rest of the ingredients.
  10. Sprinkle the salad with crumbled feta cheese. Drizzle it with the rest of the lime vinaigrette. Taste for seasoning and add if necessary. Serve.
Notes
* Before adding salt to the dressing make sure to taste the saltiness of the feta cheese.
Recipe by Honest Cooking at https://honestcooking.com/grilled-corn-and-shrimp-salad/