GRILLED CORN SALAD WITH MARINATED SHRIMP

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Grilled Corn Salad with Marinated Shrimp image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

2 cloves garlic, smashed
3 chipotle peppers in adobo
1 lime, juiced
1 cup olive oil
Cilantro leaves
1 pound shrimp, peeled and deveined
Corn Salad, recipe follows
6 ears fresh corn, husked with silks removed
2 tablespoons canola oil
Salt and freshly ground black pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups packed arugula leaves
1 lemon, juiced
4 tablespoons olive oil
Neelys BBQ Dry Rub, recipe follows
1 1/2 cups paprika
3/4 cup sugar
3 3/4 tablespoons onion powder

Steps:

  • Blend the garlic, chipotle peppers, lime juice, olive oil and cilantro, to taste, in a food processor or blender. Place the shrimp in a medium bowl, add the marinade and toss to coat. Cover the bowl with plastic wrap and marinate for 20 minutes.
  • Preheat grill to medium-high.
  • Remove the shrimp from the marinade, thread on skewers, and cook on the grill for about 1 to 1 1/2 minutes or until done. Transfer to serving plates and serve with the corn salad alongside.
  • Preheat grill or broiler to medium heat.
  • Rub corn with canola oil and season with salt and pepper. Grill or broil the corn for 7 minutes, turning, or until ears are lightly browned. Remove from grill and allow to cool. Cut the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions, and arugula.
  • In a small bowl, prepare dressing by whisking together lemon juice, olive oil, salt, pepper and Neelys BBQ Dry Rub, to taste.
  • Toss the salad with the dressing and serve at room temperature.
  • Mix all ingredients in a bowl and stir until combined. Keep in an airtight container for up to 6 months.

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