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Salad
American
4 servings
50 minutes
20 minutes
12 bamboo skewers
12 ears baby corn
2 large Organic Red Bell Peppers
1 pound (about 21-25) jumbo shrimp
4 scallions
1 tablespoon lemon juice
2 tablespoons balsamic vinaigrette
1 tablespoon extra virgin olive oil
½ pound Romaine Leaves or Mesclun (Mixed Baby Greens)
Prepare grill and soak skewers in water 30 minutes. Quarter one bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).
Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1½ minutes on each side, and transfer to bowl.
Cut kernels from cobs into another large bowl. Peel bell pepper and cut into ¼ inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.
Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.
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