SPICY GRILLED SHRIMP WITH CORN AND POMEGRANATE SALAD

Spicy Grilled Shrimp with Corn and Pomegranate Salad image

Provided by Eddie Jackson

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 cup olive oil, plus more for the grill grates
4 ears corn, shucked (about 1 pound 13 ounces)
Kosher salt and freshly ground black pepper
3 red chiles, such as Fresno (about 2.5 ounces), halved and seeded for less heat if desired
1 small shallot, quartered
2 cloves garlic
Juice of 1 lemon
2 tablespoons white wine vinegar
1 teaspoon smoked paprika
1 1/2 pounds large shrimp, peeled, deveined and tails removed
1 small bunch mint, leaves and stems chopped (about 1 cup)
1/2 small bunch flat-leaf parsley, leaves and stems chopped (about 3/4 cup)
1/2 cup pomegranate seeds (about 4 ounces)
1/4 cup crumbled feta

Steps:

Prepare a grill or large grill pan for high heat. Clean and lightly oil the grill grates.
Brush the corn with 2 tablespoons oil, then season with 1 1/2 teaspoons salt and a few grinds of pepper. Grill, rotating a few times, until the corn is tender and nice char marks appear, about 20 minutes. Let cool 5 minutes, then cut the corn away from the cobs and transfer to a medium bowl.
Meanwhile, put the red chiles, shallot, garlic, lemon juice, vinegar, paprika, 1/2 teaspoon salt and a few grinds of black pepper in a blender and blend until coarsely chopped. Pour in 3/4 cup oil and blend until smooth.
Stir together the shrimp and sauce in another medium bowl until coated. Cover and refrigerate for 15 minutes. Do not marinate the shrimp for longer than 15 minutes. The high amount of acid in the marinade will start to break down the proteins in the shrimp and will make the result mushy.
Grill the shrimp, flipping halfway, until opaque and cooked through, 4 to 5 minutes. Transfer to a serving platter.
Fold the mint, parsley, pomegranate seeds, crumbled feta, remaining 2 tablespoons oil, 1/2 teaspoon salt and a few grinds of pepper into the medium bowl with the grilled corn. Serve with the grilled shrimp.