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.

119 responses

  1. Yumm! Your recipe sounds so delicious. Your story along with the recipe was quite funny. I spend my whole day on the computer as well, but I can’t bring myself to do work for myself once I’ve finished up for the day, so props. I am also addicted to the Real Housewives (whatever city it may be), it’s my guilty pleasure, but I agree, it’s time to pick up a book. Wonderful story and recipe, thanks fro sharing!

  2. I’ve always been under the impression that you only need one avid reader in a relationship, and the other is free to cook delicious foods and watch brain-decaying television as often as he/she wants. I’d say you made the right decision 🙂

  3. Shrimp is one of my favorites and your recipe looks fantastic. I’ll have to give it a try. As far as the book thing goes, I’m a writer so I probably read 3 books a week minimum. It’s like an addiction. Love my Kindle, even though I was unsure at first.

  4. Okay, I’ll confess, I was drawn here by the picture of the scrummy-looking shrimp. Now I’ve had a bit of a poke ’round in your archives and it seems pretty nummy here. So, I’ve brought my stuff and I’m moving in, k? 😀

  5. “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!” <—get outta my head! 😉

    This recipe sounds great…I can't wait to try it! I may leave the black beans out, though. Hope that doesn't mess with the overall feel of the dish too much.

    • LOL yes!… another Reality Housewives junkie 🙂 Leaving out the black beans won’t mess with the recipe at all… the corn, shrimp, avocado, and dressing holds up nicely even without the black beans. Hope you like it 🙂

  6. Great photo and wonderful sounding recipe. I will have to give it a try. I feel your pain on reading for leisure too. I am a full time student and all I read are books for class. Trying to eat more healthy and blog too in my spare time! Good luck and thanks for the recipe.

  7. One thing with shrimps they take a lot of time removing the skins. Deep fry them so you can just throw them whole, skin, feet and tail, into the mouth. That [burp] solves the problem in a very delicious way! 🙂

  8. the image “made me” click on the post. looks absolutely delicious. i love shrimp and wish we had more of it here in kenya but seafood is not so common here other than at the coast and even then… about reading… maybe don’t “force” it. let it flow if it will! ;- )*

  9. It is entirely possible to lose the regular practice of reading. If that is the case with you, then why not try reading short stories so as to lure you back in and develop a routine of reading again. It isn’t easy to set new habits is it? But you might also want to think of joining a Book Club where you will need to read, hopefully for pleasure. And make sure that blogging isn’t using all of the available time you have 🙂 I wonder also, if you need to read a printed book rather than a digitised version, so that you have the tactile experience of reading, which is so much part of immersing yourself in the writing of others? Electronic is not the be all and end all. Good luck, and I would love to know if you conquer this. Susan.

    • Hi Susan! Yes, it really is easy to lose regular practice of reading, especially when there are so many other distractions in life. Thanks so much for the advice! My friends have mentioned the same thing with re: to picking up a printed book and having that experience of the smell of books and thumbing through the pages. I just might have to peruse Amazon’s book library to find a book of interest 🙂

  10. I love how grilled lemon tastes 🙂 As for books, I’ve read The Hunger Games (vol 1) and The Help recently after developing the same thirst for books you’ve aquired. The Man Who Ate Everything (J. Steingarten) is alright, haven’t made it all the way through it yet.

    • Yes! Grilled lemons are just amazing, especially when it caramelizes. I love it on a grilled chicken breast alongside pasta smothered with pesto. Yum. I saw The Hunger Games a few weeks ago and loved the movie… I’m thinking about reading the series now. Maybe that’ll be the book I pick up for the first time in a long time 🙂

  11. I really like your tweaks from the epicurious recipe. The char on the shrimp look great too. I also appreciate the randomness you began with. Reminds me of how I approach my own material at times. How did the flavors of the truffle oil mesh with the other fresh veg and the Crustacean? Looks like a good summertime meal! Nice work.

      • Yes, I’ve lived in Canada for 6 years and I miss Italy, the sea, the food and my places so much… that’s why I do my best to prepare some of traditional Italian food here. Even if it’s not the same because the products that you find here have another taste – even if they say they are from Italy. I can’t complain though 😉 BTW, now I’m craving grilled shrimps! LOL!

  12. great picture, lovely simple sounding dish oh yum, i LOVE shrimp and lemon, simple but perfect combo. This recipe makes me wish I had a barbecue…. and a garden….

    • There’s just something about crustaceans and lemons that go so well together! Yum. I can’t live without my barbecue; the garden, maybe. I seem to kill things in the garden 😦

  13. Pingback: Der Wochen-Nachschlag in der maedchenkantine, 17.05. « maedchenkantine

  14. I wonder how it would taste if I used truffle salt instead the regular salt so I can leave out the oil…I’m going to have to try this recipe over the summer! Thanks for posting it. =)

  15. yum, yum, yummy!! I’m always looking for new ways to cook shrimp and I always seem to end up taking the easy way out doing very common things. This seems doable and a must try!

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