GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.