Grilled Corn and Shrimp (or Eggplant) Salad

September 26, 2012

Grilled Corn and Shrimp (or Eggplant) Salad

Lorraine Glazar, Tucson CSA

Serves four as a main course

4 ears fresh corn
1 large or two small red bell peppers
1 pound jumbo shrimp or eggplant
4 green onions
1 tablespoon olive oil
2 tablespoons balsamic vinegar (red or white)
1 tablespoon lemon juice.
About ½ lb. greens – lettuce, spinach, kale, chard, etc.

Pull back the husks of the corn, and pull off as many silks as you can.  Re-cover the corn with the husks.  Quarter the bell pepper lengthwise (or halve if small).  Skewer the shrimp on double skewers (or peel and cut your eggplant crosswise in one inch slices, and salt lightly). Grill corn on a grill rack about 5 to 6 inches over the source of heat, until tender and browned from 8 to 10 minutes.   Grill red pepper and green onions, turning occasionally, until brown but crisp-textured, about 5 minutes.  Grill shrimp until just cooked through, about 1 ½ minutes on each side (until they form a “C” not an “O”).  For the eggplant version, grill it about the same amount of time as the corn.

Remove all the grilled items to a platter as they are done.  Husk the corn and cut kernels from the corn cobs and place in a large bowl.  Peel and slice the red pepper into thin strips, and cut the green onions into ½ inch pieces.  Cut the eggplant into thin strips.  Add grilled shrimp, if using, to the corn mixture.  Add them all to the bowl with the corn and when finished, put in the lemon juice.

Whisk together the vinegar and oil, along with some salt and pepper.  Plate the greens among four plates, top with the corn mixture, and drizzle with vinaigrette.

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