After a couple of hours of grilling and photographing, we enjoyed this salad with a bottle of a delicious Sauvignon Blanc.
This salad comes together pretty quickly. To tell the truth, it took me longer to write the recipe than to make it. I paired the shrimp and corn with Poblano peppers, feta cheese, tomatoes, avocados, and a quick and easy to make homemade lime vinaigrette. You could serve this as a side dish with other meat, or like we did, just by itself as lunch with a glass of wine.
To make it, we started with the corn. Since it is in season, I was able to find some in our local farmer’s market earlier in the week. I bought them with their husk on, because I love using the husk as a handle to turn the corn as it is grilling. If you have never tried, I highly recommend giving it a try as it makes the whole process so easy. All you have to do is to strip back the husk leaf by leaf leaving it attached at the stem end. Then tie the husk with a kitchen twine to form a handle. When you are ready to grill, make sure to place a piece of aluminum foil underneath the husk to prevent it from burning.
For this recipe, I brushed the corn with butter that I mixed with Badia’s complete seasoning that has all the spices I needed to flavor the corn. Once it was on the grill, I kept a close eye on it. If you have ever grilled corn you would know, it might burn pretty quickly. As you can imagines “husk handles” came in handy while turning them to make sure they grill evenly. I also grilled some Poblano peppers at the same time for my salad as I love the meatiness that they add to salads. Once they were grilled, I covered them with aluminum foil for 10 minutes so that they can be peeled easily.
As for the shrimp, I deveined them but still left the tail intact, as I love the way it looks. If you are not a fan, feel free to cut the tails off. Since shrimp tend to spin when you place them on a single skewer, I placed them on two bamboo skewers running parallel to each other. In order to ensure even grilling, I positioned them facing in the same direction. Right before grilling, I basted them with a little bit olive oil that I flavored with Badia’s complete seasoning and a pinch of crushed red pepper. Once they hit the grill, it took 2-3 minutes for each side to cook.
Once the corn, shrimp, and Poblano peppers were grilled, the preparations were halfway done. For the salad, I used Boston lettuce, ripe avocados, cherry tomatoes, feta cheese and my go-to lime dressing that I whisked up at the last minute.
All in all, it was an easy salad with a ton of flavor. It paired so well with a Sauvignon Blanc from Chile. Seriously, if you have never tried this wine make sure to pick a bottle next time you go shopping. It has such a smooth taste that can be enjoyed with dinner or even just by itself.