Grilled Shrimp and Corn Salad with Avocado

I need to read more.  I feel well-informed of current affairs from reading various news media, but I don’t read enough books.  I used to love thumbing through books, especially historical fiction novels that had something to do with China and Mao’s Cultural Revolution.  Now I spend the majority of my day at work staring at a computer screen, only to come home to stare at a computer screen perusing through different food-related websites, my blog, and anything else of interest.  And then there’s the television.  I’m addicted to my television.  How pathetic, right?  I love my Bravo station.  Real Housewives of Atlanta, Beverly Hills, New Jersey, New York, and Orange County?  Yes, please!

The sad thing is that I can’t even remember the last time I picked up a book for leisure.  I even bought myself and my partner a Kindle in hopes that it would encourage me to buy books on-the-fly to read, but instead, it sits on my nightstand collecting dust.  At least my partner uses her Kindle and puts it to good use.  She has finished three books in a matter of three days, and working on a new book as we speak, while I sit here lazily on the couch, blogging, watching a recorded show of The Voice, and perusing through Food Gawker and Tastespotting.

Maybe I should finish this blog post and pick up my Kindle :)

Any good book suggestions?  What about Michael Pollan’s In Defense of Food: An Eater’s Manifesto?

Grilled Shrimp Salad with Grilled Corn and Avocado (adapted from Epicurious)

1 pound large shrimp
1 large ear of corn, husked
2 lemons, halved
1/2 cup canned black beans, drained
6 cups romaine lettuce, chopped
1 avocado, sliced
Salt and pepper

5 tablespoons orange juice
3 tablespoons lemon juice from grilled lemon
2 tablespoons fresh chives, chopped
1 1/2 teaspoons grated orange peel
1/4 cup olive oil
1/2 teaspoon truffle oil
Salt and pepper, to taste

Preheat grill to medium-high heat.

Butterfly the shrimps by slicing almost through lengthwise, while leaving the shell on shrimp. Devein the shrimp, if necessary. Toss with olive oil, juice of one lemon, and season with salt and pepper.

Place the lemons, corn, and shrimp on the grill. Grill the shrimp two minutes on each side, until the shells are pink and the shrimp opaque; the lemons for about one minute, or until there are charred grill marks to caramelize the sugars of the lemon; and the corn has also developed charred grill marks around the diameter of the corn.

Combine all of the ingredients for the dressing in a small bowl. Season with salt and pepper. Set aside.

When cool to handle, cut the kernels off the corn cob in a shallow bowl, and peel the shrimp. Arrange the lettuce on two plates or bowls [however, you like to serve your salad], layered with corn, black beans, avocado, and shrimp. Divide dressing between two plates. [You could toss the salad with the dressing instead. I think the salad looks "prettier" when arranged this way.]

Makes 2 servings.

Grilled Corn Summer Salad

I love that warm weather means an abundance of summer fruits and vegetables.  I get really excited when I start to see corn being sold at the grocery store and farmers market.  It’s my favorite vegetable during the summer months.  I love corn, especially after it’s been slightly charred on the grill.  Yum.  My favorite way to eat corn, albeit it’s not the most efficient process, is to pick off each individual kernel while I watch TV.  It’s better than a bowl of popcorn or plate of nachos.  I know it sounds tedious, and it probably is, but it’s that brainless (and slightly obsessive) process of removing each individual kernel that I enjoy.  I didn’t have time to enjoy the corn kernel by kernel, so instead I made a grilled corn summer salad.  It’s a light and refreshing salad, especially with flecks of basil and the tanginess of the vinaigrette.

What’s your favorite way of enjoying corn?

Grilled Corn Summer Salad

3 ears of white corn, shucked, husked, and cleaned
3 yellow squash, cut in half lengthwise and seeded
2 roma tomatoes, seeded, and chopped
1 small red onion, finely chopped
1/3 cup basil, chopped
3 tablespoons pomegranate vinegar
3 tablespoons extra virgin olive oil, plus extra for drizzling vegetables
1/2 teaspoon honey (optional)
Salt and pepper, to taste

Preheat outdoor grill to high heat and lightly coat grill grates with oil. Conversely, if you don’t have an outdoor barbecue setup, an indoor grill pan works great, too! Just heat grill pan over high heat.

Drizzle extra virgin olive on corn and squash. Place corn and squash (cut side down) on the grill. Cook until the kernels are tender and slightly charred, turning occasionally, about 20 minutes. Cook squash until slightly tender and also slightly charred, about 5 to 10 minutes, turning 30 to 45 degrees to get perfect grill marks half way during the grilling process.

While the vegetables are cooling, whisk together the pomegranate vinegar, olive oil, honey, salt and pepper in a small bowl.

When the corn is cool, cut the kernels off the cob, cutting close to the cob with a sharp knife. Cut the squash into half inch dices. Place basil, corn, and squash into a large bowl. Pour dressing over vegetables and toss to combine. Serve cold or at room temperature.

Makes 4 servings.

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