Marilyn's Salads

 

Grilled Shrimp Salad with Corn and Red Bell Pepper

The Shrimp:

 

  • 2 pounds large (16 to 21 count) raw, peeled and deveined shrimp

 

  • 1/4 cup vegetable oil

 

  • 3 large shallots, minced

 

  • 1/2 cup dry white wine

 

  • 2 teaspoons salt

 

  • 1 teaspoon Tabasco sauce

 

  • 1 tablespoon fresh thyme leaves

 

Combine the marinade ingredients and add the shrimp. Marinate fro at least 2 hours or as long as 4 hours.

 

Grill over a hot grill, turning once for about 5 minutes or until pink and cooked through.

 


The Corn:

 

  • 6 ears corn

 

  • 1/4 cup vegetable oil

 

  • 1 teaspoon kosher salt

 

  • 2 teaspoons Spanish paprika (or sweet Hungarian paprika)

 

Husk the corn. Mix together the oil, salt and paprika. Roll the corn in the oil mixture to coat. Grill on a hot grill, turning, for 12 to 15 minutes. Cool and cut the kernels from the cobs.

 


The Peppers:

 

  • 2 large red bell peppers

 

  • Vegetable oil

 

Stem and halve the peppers.

 

Brush with oil and grill, starting with cut side up on a hot grill until the skin is browned. Turn once. Place in a plastic bag and seal. When cool remove the peeling and cut into small strips.

 

The Salad:

 

  • 1/2 cup sliced scallions

 

  • 3 heads Belgian endive

 

  • Crisp lettuce leaves

 


Dressing:

 

  • 1/4 cup extra-virgin olive oil

 

  • 2 tablespoons sherry vinegar

 

  • 1/2 cup heavy cream

 

  • 1 teaspoon kosher salt

 

  • 1/4 teaspoon cayenne pepper

 

To Assemble:

 

Toss together the corn, peppers, scallions and endive (cut up) with the dressing.

 

Place on lettuce leaves and top with shrimp.

 

Garnish with thyme sprigs.

 

Serves 8

 

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